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[Name] Herring Salad [AuthorId] 2001500396 [AuthorName] Christian M. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-04-25T19:41:00Z [Description] Make and share this Herring Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "4", "5", "1", "1", "3", "4"] [RecipeIngredientParts] ["onion", "beets", "pickles", "sugar", "Dijon mustard", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 30.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 324.6 [CarbohydrateContent] 6.7 [FiberContent] 1.4 [SugarContent] 4.5 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil beets until tender to the fork. The skin should be tearing and should peel off easily by hand. Cool beets in water and peel by hand. Add all ingredients except for mayo/herring to bowl and mix. If desired, freeze some or all for later preparation. Dice pickled herring fillets and add with mayo to taste.
[Name] Beef Tagine [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2017-04-25T19:49:00Z [Description] This recipe replaces the usual onion with garlic. Feel free to replace the garlic with a large onion if desired. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/2zrmE6LDT7aQcrtCosAv_IMG_0720.JPG" [RecipeCategory] Meat [Keywords] ["Moroccan", "African", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "4", "1", "1", "2", "3", "1", "1", "1/4", "4", "4", "24", "1/2"] [RecipeIngredientParts] ["kosher salt", "ras el hanout spice mix", "kohlrabi", "carrot", "olive oil", "garlic", "tomato paste", "ginger", "saffron", "fresh cilantro", "dates", "dates", "golden raisin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.4 [FatContent] 10.9 [SaturatedFatContent] 3.2 [CholesterolContent] 102.1 [SodiumContent] 1162.4 [CarbohydrateContent] 38.9 [FiberContent] 4.9 [SugarContent] 29.5 [ProteinContent] 41.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine beef, salt, and ras el hanout. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator. In a cast iron pan, heat olive oil to medium heat. Add add garlic and ginger and stir continuously for no more than a minute, until they become fragrant. Stir in tomato paste and stir continuously for another 3 minutes, until the paste changes color. Working in batches, add beef and cook only until browned on all sides. Set aside as the beef is browned, and continue until all the beef is cooked. Soak raisins in enough water to cover completely. Drain water after 30 minutes. Combine beef stock, kohlrabi, carrots, date paste, and beef in a ceramic casserole pan. Cover with foil and cook in oven for 1 hour. If not using a tagine, add whole dates to the casserole pan and cook for another 30 minutes, or until beef is tender. If using a tagine, place diffuser and tagine on the stove and raise heat to medium-low. Add whole dates to the casserole pan, and remove from oven. Working in batches, transfer some of the contents to the tagine. Heat with the lid on for another 30 minutes or until the beef is tender. Repeat as needed until done. Stir in soaked raisins. Garnish with cilantro and serve with flatbread or couscous.
[Name] Rose Flower Icecream [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT3M [PrepTime] PT2H [TotalTime] PT2H3M [DatePublished] 2017-04-25T21:04:00Z [Description] Make and share this Rose Flower Icecream recipe from Food.com. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["heavy cream", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1079.1 [FatContent] 88.1 [SaturatedFatContent] 54.8 [CholesterolContent] 326.1 [SodiumContent] 91.1 [CarbohydrateContent] 73.3 [FiberContent] 0.0 [SugarContent] 66.8 [ProteinContent] 4.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] heat heavy cream add rose water. and jam. remove from heat add rose petals . blend with electric mixer and place mixture in ice cream maker. serve when firm.
[Name] Smoked Chicken [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2017-04-25T21:35:00Z [Description] After I made this, my wife declared that we're never having "regular" chicken again! We've made it with thighs and breasts. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "1", "1", "1 -2"] [RecipeIngredientParts] ["chicken breast", "paprika", "salt", "chili powder", "ground black pepper", "onion powder", "ground cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.5 [FatContent] 14.5 [SaturatedFatContent] 3.6 [CholesterolContent] 72.6 [SodiumContent] 678.2 [CarbohydrateContent] 3.6 [FiberContent] 1.6 [SugarContent] 0.3 [ProteinContent] 24.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat smoker to 225°F. Combine all ingredients in a bowl and mix to coat the chicken. Smoke with apple, hickory, maple, or pecan wood chips. Use the water tray in your smoker so the meat doesn't dry out. Depending on the thickness of the meat it will take anywhere between 45 minutes (for boneless thighs] to 2 hours (for large breasts]. Meat is done when the internal temperature reaches 170-180.
[Name] Imitation Crab Meat Cakes [AuthorId] 317719 [AuthorName] Trixie735 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-04-25T23:14:00Z [Description] Make and share this Imitation Crab Meat Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "3 -4", NA, "2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["egg", "scallions", "Tabasco sauce", "cayenne pepper", "flour", "egg", "panko breadcrumbs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 102.2 [FatContent] 1.6 [SaturatedFatContent] 0.5 [CholesterolContent] 63.5 [SodiumContent] 734.6 [CarbohydrateContent] 13.7 [FiberContent] 0.7 [SugarContent] 5.6 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients ending with the cayenne into blender or food processor. Remove from blender and form into large cakes. Dip in flour, egg, then creadcrumbs. Fry til they reach crispiness desired.
[Name] No Churn Salted Caramel Ice Cream [AuthorId] 317719 [AuthorName] Trixie735 [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2017-04-25T23:37:00Z [Description] This is an insanely easy and insanely delicious ice cream. Everyone LOVES this recipe! It is a recipe by "Girl and the Kitchen" [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4 - 1/2", "1 -2"] [RecipeIngredientParts] ["heavy whipping cream", "sweetened condensed milk", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.6 [FatContent] 17.6 [SaturatedFatContent] 11.0 [CholesterolContent] 65.7 [SodiumContent] 275.2 [CarbohydrateContent] 23.7 [FiberContent] 0.1 [SugarContent] 18.0 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Place whipping cream in a mixer and bring to stiff peaks.", "Pour contents of 1 an of sweetened condensed milk into whipped cream and FOLD to combine.", "Place a few tablespoons of caramel into the mix along with a pinch or two of sale. Combine and taste. Add in more salt or caramel if necessary.", "Place into freezer safe pan (I use a Rubbermaid container] and drizzle caramel on top; swirl caramel using a toothpick or knife and finish with a sprinkle of salt.", "Freeze complete for 4-6 hours or until it's completely set." ]
[Name] Cream of Somethin Somethin Soup [AuthorId] 292764 [AuthorName] jagret [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-26T02:57:00Z [Description] Make and share this Cream of Somethin Somethin Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "2", "2", "2", "1 1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["milk", "potato starch", "butter", "seasoning salt", "chicken bouillon", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 512.5 [FatContent] 36.5 [SaturatedFatContent] 23.0 [CholesterolContent] 112.3 [SodiumContent] 423.6 [CarbohydrateContent] 34.4 [FiberContent] 1.5 [SugarContent] 0.8 [ProteinContent] 13.8 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] add all ingredients and blend. Add to recipe, will thicken with heat.
[Name] One Pot Pasta [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-04-26T03:05:00Z [Description] Make and share this One Pot Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "28", "3 1/2", "1", "2", "4", "1", "1 1/2", "1 1/2", "1/8", "1/8", "1"] [RecipeIngredientParts] ["pasta", "diced tomatoes", "chicken broth", "onion", "spinach", "garlic cloves", "sausage", "basil", "oregano", "red pepper flakes", "cracked pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 514.5 [FatContent] 10.2 [SaturatedFatContent] 5.0 [CholesterolContent] 22.0 [SodiumContent] 1064.2 [CarbohydrateContent] 77.7 [FiberContent] 6.1 [SugarContent] 9.6 [ProteinContent] 27.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot over medium high heat, combine all ingredients except parmesan. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 10 minutes. Stir in parmesan.
[Name] Tropical Ice Cream (Kiwi, Strawberries, and Coconut) [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT15M [PrepTime] PT4H [TotalTime] PT4H15M [DatePublished] 2017-04-26T13:36:00Z [Description] This is an adaptation of my Strawberry Ice Cream recipe. The light coconut milk will cause the mix to take longer to freeze, but it will freeze eventually. The kiwi does start out a nice green color when it's mixed in, but the color fades into the ice cream as the strawberry takes over. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/lftQpEqES0y2ZDiQzbXy_IMG_0478.JPG" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Strawberry", "Kiwifruit", "Berries", "Coconut", "Tropical Fruits", "Fruit"] [RecipeIngredientQuantities] ["12", "12", "1", "1", "4", "1/4", "13 1/2", "14", "1"] [RecipeIngredientParts] ["strawberries", "kiwi", "sweetened coconut", "granulated sugar", "kosher salt", "light coconut milk", "half-and-half", "vanilla bean"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.3 [FatContent] 7.6 [SaturatedFatContent] 4.8 [CholesterolContent] 73.7 [SodiumContent] 86.4 [CarbohydrateContent] 29.2 [FiberContent] 2.3 [SugarContent] 23.8 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.", "Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining sugar, and vanilla bean with pulp. Bring to a simmer.", "In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.", "Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.", "Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.", "Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.", "Cool the mixture completely. Process the mixture according the ice cream machines instructions." ]
[Name] Roffignac Cup #1 [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-26T15:48:00Z [Description] Make and share this Roffignac Cup #1 recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/51/IbXoD80RRGShjiURSTJJ_Roffignac%20Cup%201.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/2", "1/4", NA] [RecipeIngredientParts] ["lime juice", "ginger syrup", "raspberry vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 1 cocktail [RecipeInstructions] Build all the ingredients in a tin, except the sparkling wine, and shake. Strain into a wine glass over fresh ice and top with the bubbles. Garnish with cucumber slice and raspberries.
[Name] Lobster Salad [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT10M [PrepTime] PT3M [TotalTime] PT13M [DatePublished] 2017-04-26T15:53:00Z [Description] Make and share this Lobster Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "3", "2", "3"] [RecipeIngredientParts] ["lettuce", "wine vinegar", "lobsters"] [AggregatedRating] nan [ReviewCount] nan [Calories] 528.8 [FatContent] 21.9 [SaturatedFatContent] 3.8 [CholesterolContent] 347.2 [SodiumContent] 1693.5 [CarbohydrateContent] 56.4 [FiberContent] 4.7 [SugarContent] 2.8 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] in a pot of salted water place live lobsters. raise temperature slowly until it simmers then boils lobster should stop moving and be bright red. remove claw from 2 lobsters remove claw meat and body meat place in bowl. pour red wine vinegar over the lobster. in a salad bowl layer lettuce and potato salad and lobster meat as a decoration place 1 whole lobster on top of salad.
[Name] Battle of New Orleans [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-26T15:57:00Z [Description] Make and share this Battle of New Orleans recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/53/yRXZtlO0S12wfHXOeZES_Battle%20of%20New%20Orleans.jpeg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/4", "1", "1", "2", NA] [RecipeIngredientParts] ["Bourbon", "absinthe", "lemon twist"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 cocktail [RecipeInstructions] Build all the ingredients in a mixing glass and give a quick stir. Strain into a rocks glass over fresh ice and garnish.
[Name] Dr. Ian Malcom [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-26T16:03:00Z [Description] Make and share this Dr. Ian Malcom recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/PtJsdVVFR22drpdYo0ZB_Dr.%20Ian%20Malcom.jpeg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1/2", "1/4", NA] [RecipeIngredientParts] ["lime juice", "tea"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 1 cocktail [RecipeInstructions] Build all the ingredients except the tea in a mixing glass and give a quick stir. Strain into a rocks glass over fresh ice and top with tea.
[Name] Recibido Julep [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-26T16:10:00Z [Description] Make and share this Recibido Julep recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/bHhmKfbfQVSUeNvxj6dA_Recibido%20Julep.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1 1/2", "1/3", "1/3"] [RecipeIngredientParts] ["rum", "watermelon juice", "mint syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 cocktail [RecipeInstructions] Build all the ingredients in a shaker with ice. Shake and strain over crushed ice. Top with soda.
[Name] Peanut Butter and Banana Suprise [AuthorId] 2001507269 [AuthorName] kyrahlovesreadingan [CookTime] nan [PrepTime] PT6M [TotalTime] PT6M [DatePublished] 2017-04-26T19:49:00Z [Description] Make and share this Peanut Butter and Banana Suprise recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3", "2"] [RecipeIngredientParts] ["peanut butter", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 589.2 [FatContent] 14.9 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 369.2 [CarbohydrateContent] 110.8 [FiberContent] 11.8 [SugarContent] 47.7 [ProteinContent] 13.7 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] first lay out bread on plate. next, spread peanut butter on both slices of bread. cut bananas into thin slices and place them on the bread. Enjoy!
[Name] Home Made Soft Chocolate (Retro Romanian Recipe) [AuthorId] 2001507960 [AuthorName] bere g. [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2017-04-26T19:50:00Z [Description] This homemade chocolate recipe is very popular in Romania because it's very easy to make and customize. My grandma tells me it was invented during the communist rule because there was no chocolate to buy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001507960/c62TSe5Tco7CGAyNSdbA_home-made-choco.jpg" [RecipeCategory] Dessert [Keywords] ["High In...", "Easy"] [RecipeIngredientQuantities] ["500", "500", "250", "100", "9", NA] [RecipeIngredientParts] ["powdered milk", "caster sugar", "butter", "cocoa powder", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 803.8 [FatContent] 43.6 [SaturatedFatContent] 27.4 [CholesterolContent] 127.4 [SodiumContent] 457.4 [CarbohydrateContent] 93.9 [FiberContent] 4.3 [SugarContent] 86.6 [ProteinContent] 19.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a saucepan mix the sugar, cocoa and water into a paste. Put the saucepan over low heat and cook until the sugar melts, mixing occasionally. You know the sugar has melted when you can't feel the sugar crystals in the syrup anymore. The paste should have turned into thick syrup. Put in the butter and stir until it melts and it's incorporated into the mixture. Put the powder milk in a bowl and start adding the syrup mixing continuously. When the mixture gets too thick, start mixing by hand as you would with a dough. When it doesn't stick to the bowl anymore it's done. Move it into shapes and place it in the fridge. After 8 hours it reaches maximum thickness and it's ready to serve. It should have a firm consistency but still easy to byte. It will not be crunchy like a normal chocolate. You can store it outside the fridge in a cool place or even in the fridge if you want the chocolate to stay harder. Twists: Feel free to add in nuts, vanilla extract or whatever other things you like in your chocolate. If you prefer your chocolate darker your can replace some of the milk with cocoa.
[Name] Cucumber Soup [AuthorId] 2000392600 [AuthorName] seiffahmy [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-04-26T19:50:00Z [Description] Make and share this Cucumber Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "500", "300", "2", NA, NA] [RecipeIngredientParts] ["cucumbers", "garlic cloves", "mint leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.2 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 2.3 [SodiumContent] 112.1 [CarbohydrateContent] 8.6 [FiberContent] 0.8 [SugarContent] 3.7 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Put the cucumbers in a food processor with the yogurt, stock, garlic and mint, then season to taste. Blend until smooth, then pour into a jug. Place in the freezer for 20 mins to chill.", "When ready to serve, heat the grill. Brush one side of the flatbread with 2 tsp olive oil, and grill for 1 min or until browned and crisp. 3 To serve, pour the soup into chilled bowls or glasses. Drizzle over the remaining olive oil and season with a little cracked black pepper. Serve with the crisp flatbread on the side." ]
[Name] VINAIGRETTE SALAD DRESSING [AuthorId] 2001508373 [AuthorName] Nicole H. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-26T19:51:00Z [Description] Make and share this VINAIGRETTE SALAD DRESSING recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Egg Free", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["water", "ginger", "red wine vinegar", "honey", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.6 [FatContent] 3.4 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] 4 2 TBSP SERVINGS [RecipeInstructions] Mix water, ginger, red wine vinegar, and honey. whisk in olive oil and pepper.
[Name] CREAMY YOGURT SALAD DRESSING [AuthorId] 2001508373 [AuthorName] Nicole H. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-04-26T19:51:00Z [Description] Make and share this CREAMY YOGURT SALAD DRESSING recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "2", "1", "2"] [RecipeIngredientParts] ["plain yogurt", "fat-free mayonnaise", "dried dill weed", "ginger", "basil", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 29.2 [FatContent] 1.3 [SaturatedFatContent] 0.7 [CholesterolContent] 4.8 [SodiumContent] 76.1 [CarbohydrateContent] 3.4 [FiberContent] 0.4 [SugarContent] 2.0 [ProteinContent] 1.3 [RecipeServings] 8.0 [RecipeYield] 8 2 TBSP SERVINGS [RecipeInstructions] Mix yogurt and mayo. add remaining ingerdients. whisk well and refrigerate.
[Name] EASY CHICKEN SALAD WRAP [AuthorId] 2001508373 [AuthorName] Nicole H. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-04-26T19:52:00Z [Description] Make and share this EASY CHICKEN SALAD WRAP recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1/2", "1/3", "2", "4"] [RecipeIngredientParts] ["chicken meat", "romaine lettuce", "parmesan cheese", "red bell peppers", "whole wheat tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.3 [FatContent] 8.4 [SaturatedFatContent] 2.5 [CholesterolContent] 71.8 [SodiumContent] 658.3 [CarbohydrateContent] 26.7 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 27.7 [RecipeServings] 4.0 [RecipeYield] 4 WRAPS [RecipeInstructions] In a large bowl, toss together lettuce, salad dressing, red peppers, and cheese. shred chicken and add to bowl. split onto four tortillas. wrap and serve.
[Name] Nacho Bean Soup [AuthorId] 1171777 [AuthorName] Lunch Lady [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-04-26T21:22:00Z [Description] Make and share this Nacho Bean Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/62/VdVreGsdShiz3gfJ71Sy_Nacho%20Bean%20Soup.JPG" [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "2 1/2"] [RecipeIngredientParts] ["chicken broth", "skim milk", "green chilies", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.4 [FatContent] 6.4 [SaturatedFatContent] 2.0 [CholesterolContent] 8.0 [SodiumContent] 871.4 [CarbohydrateContent] 26.4 [FiberContent] 5.2 [SugarContent] 2.4 [ProteinContent] 12.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] "Mix chicken broth, milk, refried beans, chilies and taco seasoning in saucepan. Heat to a boil. Add cheese and stir until melted. Ladle into bowls and top with 1/2 ounce tortilla chips."
[Name] Edible Cookie Dough [AuthorId] 2000689467 [AuthorName] SimplyD [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-04-26T21:22:00Z [Description] My edible cookie dough recipe is completely safe to eat before it goes in the oven, and it’s delicious if you decide to bake it, too. draxe.com [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Lactose Free", "Egg Free", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4", "1/2", "1/4", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["bananas", "egg", "almond butter", "sea salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.0 [FatContent] 3.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 43.6 [CarbohydrateContent] 5.9 [FiberContent] 0.8 [SugarContent] 4.1 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 20 cookies [RecipeInstructions] Mix all contents in a large bowl and refrigerate until chilled, about 10–12 minutes. Eat raw OR if you choose to bake, preheat oven to 350°F. Roll dough into small disks, about 1 inch circumference and ¼ inch thick. Place on baking sheet lined with parchment paper. Bake for 15–18 minutes, or until cookies are a light golden brown. 1 flax egg is a tablespoon of ground flax seeds mixed with 3 tablespoons of water.
[Name] ITALIAN BOLOGNa DONUT (Ciambella Bolognese) [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-04-26T22:48:00Z [Description] contrary to what this name sounds like, this is a sweet, lemony cake like bread. traditionally served for breakfast with milk or tea or for an afternoon treat with a glass of moscato. usually dipped into the drink. (I prefer it undipped). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/KhoXtApRY2VZv9XVQMQQ_donut.jpg" [RecipeCategory] Breakfast [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "3/4", "1/4", "3", "1", "70", "3", "1/2", "3", "1/2"] [RecipeIngredientParts] ["cake flour", "sugar", "salt", "baking powder", "lemon", "butter", "eggs", "milk", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.7 [FatContent] 6.7 [SaturatedFatContent] 3.7 [CholesterolContent] 60.4 [SodiumContent] 204.6 [CarbohydrateContent] 54.6 [FiberContent] 1.0 [SugarContent] 17.7 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius line a small pizza tray with baking paper. in a large bowl, place the flour, sugar, salt, baking powder and rind. rub in the butter. mix the egg with the milk then stir into the flour mix. this should make a soft but firm dough. tip onto a floured board, knead lightly then roll into a sausage, incorporating more flour as needed. place the sausage around the edge of the pizza tray joining the ends together. sprinkle heavily with the coloured sprinkles, patting them in lightly. cook for 25 - 30 minutes, should be lightly browned on top. remove from oven and immediately dust heavily with icing sugar. cool completely. can be served with jam or nutella as well as it is.
[Name] Thick Vegetable Soup [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-04-27T12:04:00Z [Description] Make and share this Thick Vegetable Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/EY8AjasZRLSL1vtrMtEy_EC_Thick%20vegetable%20soup.jpg" [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["150", "100", "250", "200", "800 -1000", "1", "30", "2"] [RecipeIngredientParts] ["carrots", "celery root", "cauliflower", "broccoli", "water", "celery ribs", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.7 [FatContent] 12.1 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 611.1 [CarbohydrateContent] 97.5 [FiberContent] 38.4 [SugarContent] 37.0 [ProteinContent] 36.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pour cold water over carrots, celery, cauliflower and broccoli, sprinkle with Vegeta and cook for 15 minutes until vegetables are tender. Portion of the cooked vegetables together with the liquid puree in a blender and pour back into the soup pot. Cook for 2-3 minutes and bring to a boil. Add sliced celery stalk, and continue to cook for 1-2 minutes, then remove from heat and stir in the olive oil. Light advice: carrots, cauliflower, broccoli and celery can be replaced with other vegetables of your choice. A little secret: if you want a thicker soup, cook a small potato (cubed] with the vegetables.
[Name] Chicken Breasts With Port Wine Ginger Sauce [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2017-04-27T14:50:00Z [Description] Make and share this Chicken Breasts With Port Wine Ginger Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "4", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "olive oil", "port wine", "ginger", "French mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 644.2 [FatContent] 35.9 [SaturatedFatContent] 9.0 [CholesterolContent] 185.6 [SodiumContent] 186.7 [CarbohydrateContent] 6.0 [FiberContent] 0.1 [SugarContent] 3.1 [ProteinContent] 60.6 [RecipeServings] 6.0 [RecipeYield] 12 chicken breasts [RecipeInstructions] fry chicken breasts in hot olive oil in deep pan. prepare sauce of wine and ginger mustard blending well. heat sauce. remove chicken breasts from cooking oil and sauce from heat. pour sauce over bchicken breasts and serve.
[Name] Easy Grilled Buffalo Chicken [AuthorId] 1803181466 [AuthorName] Tom G [CookTime] PT20M [PrepTime] PT2H30M [TotalTime] PT2H50M [DatePublished] 2017-04-27T17:26:00Z [Description] Make and share this Easy Grilled Buffalo Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/67/xZc3wVdHSnV5pf9U54Dw_20200520_182701.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/3", "1", "1", "1", "4", "1"] [RecipeIngredientParts] ["catsup", "brown sugar", "cider vinegar", "butter", "chicken drumsticks"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 347.0 [FatContent] 18.7 [SaturatedFatContent] 7.2 [CholesterolContent] 133.5 [SodiumContent] 1501.2 [CarbohydrateContent] 15.0 [FiberContent] 0.2 [SugarContent] 14.0 [ProteinContent] 28.9 [RecipeServings] 2.0 [RecipeYield] 4 parts [RecipeInstructions] ["Mix the first 5 ingredients together in a saucepan over medium-high heat until butter melts and it is blended.", "Let the sauce cool.", "Reserve about half of the sauce.", "Place the chicken pieces in a ziplock bag with the sauce, seal, and let the chicken soak up the flavor for about 1.5-2 hours turning occasionally.", "Generously spray the grill with cooking spray, and heat to medium.", "Grill chicken for about 20 minutes, or until done, (time depends on the size and part used] turning and basting with the reserved sauce occasionally." ]
[Name] Penne Al Fresco [AuthorId] 211566 [AuthorName] Denver cooks [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-04-27T23:55:00Z [Description] Make and share this Penne Al Fresco recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1 -2", "1", "28", "1", "1", "1", "1", "3", "1", "1", NA] [RecipeIngredientParts] ["Italian sausage", "yellow onion", "olive oil", "white wine", "whole tomatoes", "sun-dried tomato", "red pepper flakes", "oregano", "basil", "heavy cream", "parmesan cheese", "penne", "ziti pasta", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1884.1 [FatContent] 126.4 [SaturatedFatContent] 62.8 [CholesterolContent] 363.6 [SodiumContent] 2806.8 [CarbohydrateContent] 124.8 [FiberContent] 17.8 [SugarContent] 14.9 [ProteinContent] 58.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute sausage in 1 T. olive oil until thoroughly cooked. Drain and reserve. Add 1 T. olive oil and saute onion until translucent. Add white wine and reduce by half. Add both kinds of the tomatoes,spices,herbs and cooked sausage and cook 45 minutes. Add cream and Parmesan and cook until thickened. Cook pasta according to package directions. Toss pasta with sauce until coated. . Garnish with fresh basil and serve.
[Name] Summer Rainbow Salad (Vegan and Gluten Free) [AuthorId] 2001058792 [AuthorName] Organically B. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-04-28T02:16:00Z [Description] Make and share this Summer Rainbow Salad (Vegan and Gluten Free) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001058792/LChrfHhaTkyektfRc033_IMG_3166-600x600.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1 -2", "1", "1", "1", "3 -5", "1", "1"] [RecipeIngredientParts] ["cherry tomatoes", "corn", "cucumber", "radish", "carrot", "avocado", "kidney bean", "red cabbage", "sweet potato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.8 [FatContent] 16.3 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 481.2 [CarbohydrateContent] 59.8 [FiberContent] 19.7 [SugarContent] 14.5 [ProteinContent] 12.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash, shred, slice all ingredients. In a bowling bowl, mix all ingredients together.
[Name] Blueberry Oat Muffins [AuthorId] 1161666 [AuthorName] Carol [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-04-28T03:53:00Z [Description] Make and share this Blueberry Oat Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1161666/ugfuQH0pRKKjX4fZp0Bb_20170427_201210.jpg" [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1 1/2", "1/4", "1/4", "1/2", "1", "1/2", "1/3", "1 1/2"] [RecipeIngredientParts] ["oatmeal", "2% low-fat milk", "all-purpose flour", "whole wheat flour", "baking powder", "baking soda", "salt", "walnuts", "egg", "light brown sugar", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.7 [FatContent] 10.7 [SaturatedFatContent] 1.6 [CholesterolContent] 17.1 [SodiumContent] 139.0 [CarbohydrateContent] 25.6 [FiberContent] 2.1 [SugarContent] 12.0 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] 12 Muffins [RecipeInstructions] Heat oven to 425 degrees. Prepare muffin pan with paper muffin cups, or spray with Pam. Mix oatmeal and milk in a large bowl, and soak for 10 minutes. Meanwhile, in a second bowl, combine all purpose flour, whole wheat flour, baking powder, baking soda, salt, and walnuts, and mix well. To the oatmeal milk mixture, add egg, brown sugar, and oil, stirring until well mixed. Add flour mixture into the oatmeal mixture, stirring until just moistened. Do not overmix. Set aside 36 blueberries for topping each muffin. Gently fold remaining blueberrries into the batter. Fill muffin cups with batter, equally dividing batter into cups. Place 3 blueberries on top of each filled muffin cup. Bake for 20 minutes. Remove muffins from pan and cool on wire rack.
[Name] Takikomi Gohan Onigiri [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT30M [PrepTime] PT35M [TotalTime] PT1H5M [DatePublished] 2017-04-28T04:08:00Z [Description] Takikomi gohan is a Japanese food which is rice mixed with different vegetables and some meat. The process of cooking is easy because all you need to do is put all the ingredients in a pot then cook as you would usually cook your rice. This is my recipe for takikomi gohan which I've made into rice balls so it's easier to eat and can be brought during picnics or other outdoor activities. It's a stove top recipe but you can also use rice cooker to cook. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Short Grain Rice", "Poultry", "Rice", "Vegetable", "Meat", "Japanese", "Asian", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "50", "10", "1/4", "1/3", "1", "75", "1/2", "1/2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["rice", "shiitake mushroom", "fried tofu", "carrot", "ginger", "chicken thighs", "water", "soy sauce", "salt", "nori"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.0 [FatContent] 7.5 [SaturatedFatContent] 1.9 [CholesterolContent] 31.5 [SodiumContent] 615.0 [CarbohydrateContent] 80.5 [FiberContent] 2.3 [SugarContent] 1.1 [ProteinContent] 15.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start by washing the rice to remove the excess starch. Do it 2-3 times until the water used to wash the rice becomes clear. After washing, soak in water for about 30 minutes. Then, use a strainer to drain for about 5 minutes before using. Soak the shiitake in water for about 20 minutes before using. Then, remove the hard stem part of the mushroom and chop the head part into fine pieces. Reserve the water used to soak the shiitake. Cut the root end of the shimeji mushrooms then separate the pieces individually. Cut the aburaage in half then slice it thinly. Peel the gobo then slice diagonally thinly. Gather the pieces then chop it into thin strips. Next, slice both the carrot and ginger into thin strips. Wash then dry the chicken with a paper towel. Then, chop it into smaller pieces about 2-centimeter cubes. Put the rice, vegetables and chicken in a pot, preferably heavy-bottomed with a tight lid. Combine the soy sauce, awamori, reserved shiitake water and dashi then mix all the liquids well. Pour it over the rice in the pot then mix all the ingredients. Turn the heat on to medium then bring the rice into a boil. Once the rice boils, reduce the heat to low then simmer until most of the liquid evaporates. Never open the pot but be careful not to burn the bottom part of the rice. Turn off the heat then keep the pot covered for about 10 more minutes. This process is important as this is the time when the rice will soften completely. Never open the pot while cooking the rice especially after you've turned off the heat. Mix the takikomi gohan then add salt to adjust taste. Let it cool but don't wait for it to become cold. Prepare a bowl with water which you will use to dampen your hands to prevent the rice from sticking to your hands as you shape the rice balls. A towel to wipe your hands will also come handy. Spoon out the takikomi gohan then put a handful on top of the palm of your hands. Use your two hands to shape the rice ball with the one hand holding the bottom while the other forming the rice into a somewhat triangular shape. Press the rice ball firm enough so it will hold its shape. It's important not to press the rice ball too firmly as it will make the rice ball hard once it cools completely. Cut out a rectangle from the nori sheet big enough so that it will reach the middle part of each side of the rice ball holding the base. Press the nori sheet onto the rice ball then wait for it to stick with the rice.
[Name] Shio Kombu Onigiri (Japanese Seasoned Kelp Rice Ball) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT50M [PrepTime] PT4H [TotalTime] PT4H50M [DatePublished] 2017-04-28T04:56:00Z [Description] This Japanese recipe is a rice ball stuffed with seasoned edible kelp which is called "Shio Kombu". The rice used for this rice ball recipe is also seasoned. This recipe has three parts: cooking the rice, cooking the Shio kombu and then making the onigiri or rice ball. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/QErAD7CjQYX0RfEJWGkn_P1250717.JPG" [RecipeCategory] Rice [Keywords] ["Japanese", "Asian"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "20", "3", "3", "1", "2", "1"] [RecipeIngredientParts] ["brown rice", "soy sauce", "mirin", "water", "soy sauce", "mirin", "sake", "sugar", "nori"] [AggregatedRating] nan [ReviewCount] nan [Calories] 441.4 [FatContent] 2.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 2228.6 [CarbohydrateContent] 89.2 [FiberContent] 3.7 [SugarContent] 14.5 [ProteinContent] 11.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Before you start cooking, you will need to prepare the rice ahead of time. Wash the brown rice 1-2 times then soak in water for 3 hours. I've used brown rice to make this rice ball but you can also use Japanese white rice. If using white rice, you only need to soak it in water for 30 minutes before using. Prepare the dried kelp or kombu by soaking it in water 15-20 minutes before using. Prepare the rice seasonings by combining a tablespoon each of awamori, mirin and soy sauce plus a cup of water. If you can not find awamori which is an Okinawan rice wine, you can use sake. Use a strainer to drain the rice for about about 5 minutes. Put it in a heavy-bottomed pot then pour the liquid mixture. Turn on the heat using medium then put the pot with its lid on top. Bring the liquid to a boil. Once it boils, reduce the heat to low then simmer until most of the water evaporates. Turn off the heat then keep the pot covered for another 10 minutes. Never open the pot while cooking the rice. Keep it covered especially after you've turned off the heat. Frequently opening the pot will prolong the cooking process and the rice may not cook completely. Remove the lid then mix the rice. Let it cool until you can hold the rice at the palm of your hands. While waiting for the rice to cool, you can cook the shio-kombu filling. Start by preparing the kombu seasoning by mixing 3 tablespoons of soy sauce, 3 tablespoons of mirin, a tablespoon of sake and 2 tablespoons of sugar. Mix the ingredients well until the sugar is dissolved. Heat a pan using medium. Use a strainer to drain the soaked kombu then put it in the pan. Add the seasoning mixture then bring the liquid to a boil while stirring occasionally. Once it boils, reduce the heat to low then cook until the liquid evaporates. Once most of the liquid is gone, add a tablespoon each of soy sauce, mirin and sugar. Stir well and cook until the liquid is reduced to half then remove from the heat source. Let it cool before you start to make the rice ball. Start by wetting your hands with water. It would be helpful if you prepare a bowl of water and a clean towel near you when making onigiri. The water will prevent the rice from sticking to your hands while the towel can be used to wipe your hands. Spoon out about a handful of seasoned rice and put it at the top of the palm of your hands. Put about a teaspoon of the shio kombu in the middle then press the rice so the filling will be covered with rice in the middle. You can form a ball-like shape onigiri with the shio kombu filling in the middle. Use one palm of your hand to support the base of the onigiri. The other hand will help to shape the onigiri into a somewaht-traingular shape. Press firmly but not too much. Just enough so that the onigiri will hold its shape and will not break. Do not press firmly as the rice might become hard when the rice ball cools down completely. Cut out a rectangle from the nori sheet big enough so that it will reach the middle part of each side of the rice ball holding the base. Press the nori sheet onto the rice ball then wait for it to stick with the rice then you can serve.
[Name] Broccoli Salad [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2017-04-28T13:58:00Z [Description] Make and share this Broccoli Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1/2", "1", "3/4", "1/2", "1", "1", "1/3", "3", "1/4", NA] [RecipeIngredientParts] ["broccoli", "red onion", "sunflower seeds", "golden raisin", "bacon", "cheddar cheese", "mayonnaise", "sour cream", "lemon juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.6 [FatContent] 29.1 [SaturatedFatContent] 9.2 [CholesterolContent] 39.1 [SodiumContent] 391.3 [CarbohydrateContent] 33.5 [FiberContent] 6.6 [SugarContent] 18.5 [ProteinContent] 16.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of water to a boil over medium-high meat. Add the broccoli and cook for 30 seconds to one minute. Place broccoli in an ice bath or rinse with cold water to stop cooking. I like to blanch my broccoli with the stems still attached and then chop it, you can blanch already chopped florets if you’d like too. In a large bowl, add the blanched and chopped broccoli, diced onion, sunflower seeds, raisins, bacon and shredded cheese. In a medium bowl, combine mayonnaise, sour cream, sugar, lemon juice, salt and pepper for the dressing. Whisk together well. Pour dressing over top. Gently toss and stir the salad to coat all ingredients with dressing. Chill salad for a couple hours or overnight. It is best once it is chilled and has been sitting for a couple hours. Serve and enjoy!
[Name] Pasta With Anchovies, Garlic, Chiles and Kale [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-04-28T17:12:00Z [Description] Probably not a pasta dish you'd serve to your kids, but oh my is it delicious! The only thing I might do differently next time (I've made it once) is add some extra kale. And be sure to add the lemon juice and cheese at table; it's divine! From Melissa Clarke in the New York Times. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "1/2", "3", "1/4 - 1/2", "4", "2", "4", "1", NA, NA, NA] [RecipeIngredientParts] ["salt", "cavatappi pasta", "olive oil", "garlic cloves", "capers", "anchovy fillets", "kale", "black pepper", "lemon juice", "pecorino romano cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 631.5 [FatContent] 22.9 [SaturatedFatContent] 3.3 [CholesterolContent] 6.8 [SodiumContent] 556.8 [CarbohydrateContent] 87.9 [FiberContent] 4.1 [SugarContent] 3.1 [ProteinContent] 17.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain. Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes. Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.] Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking. Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like Pecorino-Romano or Parmesan cheese, and have some on hand, feel free to shower it on top.
[Name] Spaghetti Squash (That's NOT Watery!!!) [AuthorId] 522881 [AuthorName] mstan1369 [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2017-04-28T21:01:00Z [Description] Ever roast spaghetti squash and end up with a watery, soggy mess? Well, thanks to Beth at Eat Within Your Mean$ I can finally roast spaghetti squash and serve it to my family without apologizing first. I am saving this recipe here so I can find it easily, as well as share this with everyone here. Believe me, it's a game changer! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", NA] [RecipeIngredientParts] ["spaghetti squash", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 43.8 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 24.0 [CarbohydrateContent] 9.8 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Cut the ends off of the spaghetti squash, then cut it into rings (about 4 rings in total, approximately 1 - 1.5 inches wide].", "Use a knife to cut the seeds and pulp from the center of the rings.", "Place the rings on a wire rack set inside a sheet pan and salt the cut side on both sides of each ring.", "Let sit for about 20 minutes.", "Once 20 minutes have passed, remove the excess moisture from the squash with a paper towel.", "Roast for 30 minutes at 400 degrees.", "Remove from oven, and once cool enough to handle separate the squash into nice unsoggy strands. Eat as is or combine with your favorite sauce." ]
[Name] SOUR CREAM SHREDDED CHICKEN ENCHILADAS [AuthorId] 752082 [AuthorName] Kendra in WI [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2017-04-28T21:01:00Z [Description] Make and share this SOUR CREAM SHREDDED CHICKEN ENCHILADAS recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1", "10", "3", "3", "2", "1", "1", "16"] [RecipeIngredientParts] ["chicken breasts", "chilies", "corn tortillas", "butter", "flour", "chicken broth", "sour cream", "green chilies", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1129.5 [FatContent] 74.8 [SaturatedFatContent] 40.1 [CholesterolContent] 268.9 [SodiumContent] 1280.2 [CarbohydrateContent] 41.0 [FiberContent] 5.0 [SugarContent] 7.2 [ProteinContent] 74.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put the chicken into the crockpot. Pour Rotel & seasoning on top. Cook on low 6-8 hours. Turn off pot, and shred chicken with two forks. Melt butter in a sauce pan over medium heat. Stir in flour and cook for about a minute or until golden brown. Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly. Turn heat to low. Stir in sour cream and green chiles. In a large bowl combine chicken, and 1 ½ cups of cheese. Pour 1 cup of sauce into a 9x13 baking dish. Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish. Pour remaining sauce over the top of the tortillas in the dish. Top with cheese. Bake at 350 degrees for 20-25 minutes or until browned and bubbly.
[Name] Krispy Kreme Donut Bread Pudding [AuthorId] 2001509578 [AuthorName] Rick K. [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2017-04-28T21:02:00Z [Description] Variation on regular bread pudding using stale Krispy Kreme donuts. You can half the entire recipe and bake in 9x9 baking pan instead. Prefer to use glass pans since does need sometime in refrigerator. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001509578/FBnp5ybcRsGZMjoPStwQ_18156957_1550522924981664_9178954270504335431_n.jpg" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "4", "1/2", "3/4", "11", "2", NA] [RecipeIngredientParts] ["eggs", "sweetened condensed milk", "vanilla extract", "cinnamon", "nutmeg", "raisins", "milk", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.4 [FatContent] 7.8 [SaturatedFatContent] 3.5 [CholesterolContent] 56.0 [SodiumContent] 120.0 [CarbohydrateContent] 35.2 [FiberContent] 0.8 [SugarContent] 28.3 [ProteinContent] 5.7 [RecipeServings] 20.0 [RecipeYield] 1 tray [RecipeInstructions] ["Coat 9x13 baking pan lightly with Pam or similar.", "Cut donuts into 8 pieces and place in baking pan.", "Combine all ingredients except for glaze in medium bowl and whisk together.", "Pour mixture over donuts in baking pan and let sit in fridge for 30 minutes. Cover with plastic wrap. Can let sit over night if you can. If that is possible, use glass pan and not metal.", "Preheat oven to 350 degrees when close to removal time from fridge.", "Using a spatula, flip donuts over in pan and compress to ensure they are covered in mixture and fairly uniform depth.", "Remove plastic wrap from pan and replace with aluminum foil and place in oven for 35 minutes.", "Remove foil after 35 minutes and bake for at least 10 minutes until top starts to turn golden and the mix starts to puff up.", "Remove from oven.", "Combine milk and confectioner's sugar in small bowl and whisk together.", "Drizzle over top of donut mix with tablespoon.", "Serve warm and vanilla ice cream is a great complement to this.", "You can half the entire recipe and bake in 9x9 baking pan and the bake time is about 10% faster." ]
[Name] Traditional Czech Bramboracky [AuthorId] 2001152235 [AuthorName] Nathaniel B. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-04-28T21:05:00Z [Description] Make and share this Traditional Czech Bramboracky recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Czech", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "3", "1", "1", "2", "2", "1", "3", "1"] [RecipeIngredientParts] ["potatoes", "garlic cloves", "dried marjoram", "caraway seeds", "eggs", "milk", "plain flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 831.5 [FatContent] 57.6 [SaturatedFatContent] 8.0 [CholesterolContent] 93.5 [SodiumContent] 60.2 [CarbohydrateContent] 70.4 [FiberContent] 8.7 [SugarContent] 3.0 [ProteinContent] 11.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel and coarsely grate the potatoes squeezing out as much liquid as you can. Transfer the grated potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram and caraway seeds.", "Whisk the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.", "Heat the oil in a frypan over medium-high heat; the oil should be about 6mm deep.", "Spoon about 1/4 cup of batter into the hot oil flattening it slightly. Fry the pancake until golden brown; about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter." ]
[Name] Yum-Yum Cake [AuthorId] 2001510704 [AuthorName] Emily W. [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2017-04-28T21:08:00Z [Description] Make and share this Yum-Yum Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1", "1", "8", "14", "1", "2", "2", "5"] [RecipeIngredientParts] ["butter", "flour", "pecans", "cream cheese", "powdered sugar", "instant vanilla pudding", "chocolate instant pudding", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 476.3 [FatContent] 26.5 [SaturatedFatContent] 12.6 [CholesterolContent] 60.7 [SodiumContent] 647.9 [CarbohydrateContent] 54.6 [FiberContent] 1.7 [SugarContent] 37.1 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] First Layer: Mix Butter, Flour, and Pecans until well blended. Pat in 9x13 inch pan. Bake at 350 degrees for 15 to 20 minutes, until lightly browned. Cool. Second Layer: mix Cream Cheese, 1 cup of Whip Cream, and Powdered Sugar; spread over cool crust. Third Layer: Mix 2 pkg. of Chocolate Pudding and 2 and a half cups of Milk until blended: pour over second layer. Spread evenly. Fourth Layer: Mix 2 pkg. of Vanilla Pudding and 2 and a half cups of Milk until blended, pour over third layer. Spread evenly. Fifth layer: Top with Remaining Whipped Cream.
[Name] Faux Turkey [AuthorId] 1803265429 [AuthorName] Katheryn W. [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-04-28T21:09:00Z [Description] Make and share this Faux Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1/2", "15", "2 1/2", "1/2", "2", "1 1/2", "2"] [RecipeIngredientParts] ["vital wheat gluten", "nutritional yeast flakes", "garlic powder", "white pepper", "firm tofu", "vegetable broth", "garbanzo beans", "olive oil", "poultry seasoning", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.9 [FatContent] 9.0 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 79.7 [CarbohydrateContent] 16.5 [FiberContent] 6.5 [SugarContent] 0.7 [ProteinContent] 14.0 [RecipeServings] 6.0 [RecipeYield] 12 slices [RecipeInstructions] Preheat oven to 350º. Mix all the dry ingredients (wheat gluten, yeast flakes, granulated onion, garlic powder, and white pepper] in work bowl of Kitchen Aid (or other mixer] or mixing bowl. Give it a quick whisk to incorporate. Combine tofu, 1 1/2 cups of broth, 1/2 cup garbanzo beans, 1 tablespoon of olive oil, and 1 tablespoon of poultry seasoning in blender. Blend for 30 seconds or until completely smooth. You want the tofu to be fully broken down. It should look like a smoothie. Pour the wet ingredients into the dry and mix together. Dough will be wet. Turn out onto a cutting board and knead for about 5 minutes. Shape into loaf, put in oiled bread pan and let stand for another 5 minutes. Mix 1 cup vegetable broth, 1 tablespoon olive oil, 1/2 tablespoon poultry seasoning, and 2 garlic cloves, minced, to make the basting broth over medium heat. When dough is finished resting, baste with one or two baster squeezes of broth. Put in oven. Baste again at :30 minutes. (You’ll have broth left over.]. Bake 1 hour. Dough will feel firm to the touch and nicely browned. Broth should be completely absorbed. Let cool for :15 minutes before serving. Freezes great!
[Name] Baked Donuts (Extremely Easy) [AuthorId] 2001511525 [AuthorName] Cavockitty [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-04-28T21:13:00Z [Description] This is a simple way to make baked donuts. A little too simple, if you ask me, though. I'm suspisious. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 370.2 [FatContent] 9.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 577.0 [CarbohydrateContent] 67.8 [FiberContent] 0.8 [SugarContent] 47.4 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spray a donut pan with any cooking spray. heck, butter would work! Make the cake mix as directed,. Pour it into the donut pan. I would recommend to fill it to where there is just a little bit of the hole thingy showing. Bake on directed temperature On the box. check every two minutes, these things bake FAST! when you think there are fully baked, take out to cool. Then ice! Enjoy this amazing donut!
[Name] Don's Zucchini Angle Hair "Pasta" [AuthorId] 2000701812 [AuthorName] dstripling [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-04-29T16:09:00Z [Description] Using the Veggitti to spiral cut zucchini into linguini strips, sauteed veggies with some Parmesan really make for a healthy, filling and colorful dinner. You can add whatever veggies you'd like to change up the taste and color. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000701812/4uxIX1koTNafUbNtKysH_51252433657__A18DAC83-8EB5-4ACB-95D6-A2FEC2A4650D.JPG" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["garlic", "tomatoes", "parmesan cheese", "zucchini"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.5 [FatContent] 10.1 [SaturatedFatContent] 5.9 [CholesterolContent] 29.3 [SodiumContent] 524.0 [CarbohydrateContent] 10.1 [FiberContent] 2.4 [SugarContent] 6.0 [ProteinContent] 15.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Sauté mushrooms and onions until moisture is out of mushrooms and onions are translucent. Add garlic and sauté another minute. Add spiral cut zucchini and sauté for another 15 minutes. Add Parmesan and mix well. Top with fresh diced tomatoes and serve.
[Name] Puff Pastry Chicken Pot Pie [AuthorId] 1161666 [AuthorName] Carol [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-04-30T03:06:00Z [Description] Make and share this Puff Pastry Chicken Pot Pie recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2 1/2", "2", "1"] [RecipeIngredientParts] ["chicken", "frozen puff pastry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.9 [FatContent] 20.6 [SaturatedFatContent] 5.2 [CholesterolContent] 1.6 [SodiumContent] 482.8 [CarbohydrateContent] 35.5 [FiberContent] 4.7 [SugarContent] 0.9 [ProteinContent] 7.7 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Heat oven to 400 degrees F. Take pastry out of freezer to thaw while preparing filling. Heat gravy in large skillet. Cook vegetables as directed. Add cooked vegetables to skillet with gravy. Add cooked chicken to skillet. Pour mixture into baking dish. Place puff pastry over filling. Bake for 20 to 25 minutes.
[Name] Pork Osso Bucco [AuthorId] 268464 [AuthorName] Ruby15 [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2017-04-30T12:20:00Z [Description] In Italian Osso Bucco means "Bone with a Hole". Served with Creamy Parmesan Risotto and a fresh homemade Gremolata (this really added a nice fresh finishing touch). This can also be done with veal shanks. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/268464/CNzorP5SxuXqkASxpeUi_20170425_093415-COLLAGE.jpg" [RecipeCategory] Meat [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3 -4", "1", "1", "1", "1 1/2", "1 1/2", "1", "1", "3", "1 1/2", "3", "1", "1", "2 -3", "1", "1/4 - 1/2", "1/2 - 3/4"] [RecipeIngredientParts] ["olive oil", "flour", "salt", "black pepper", "carrots", "celery", "onion", "red wine", "tomato paste", "anchovy paste", "garlic", "rosemary", "thyme", "bay leaves", "broth", "capers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.7 [FatContent] 15.4 [SaturatedFatContent] 2.2 [CholesterolContent] 4.0 [SodiumContent] 1613.8 [CarbohydrateContent] 21.4 [FiberContent] 2.7 [SugarContent] 3.6 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chop carrots, celery, and onions (I put everything in my food processer]. Preheat oven to 325 degrees F. Heat a large Dutch oven (I used my mother-in-laws 7 1/4 quart Le Creuset's classic enameled cast-iron Dutch Oven] Add enough olive oil to cover the bottom (use more or less than 1/2 cup]. Combine flour, salt and pepper in a shallow dish, dredge shanks. Shake off excess flour. Transfer to Dutch Oven cook until all sides are browned. The more browned the better. Remove the shanks and set aside. Add or remove oil as needed to saute onions, celery,and carrots in the Dutch Oven until softened and lightly browned. Add garlic, bay leaves, thyme, rosematy salt and pepper (to taste - go light on the salt at this stage the capers and olives will add extra salt] tomato paste and anchovy paste. Cook for 1 - 2 minutes. Add the red wine to the Dutch Oven to deglaze the pan. Scrap up any browned bits from the bottom of the pan. Add beef broth (or stock] and bay leaves - bring to a boil. Return shanks to the Dutch Oven, add capers and olives. Cover the Dutch oven and transfer to the oven. Cook for 2 - 3 hours. This depends on the size of the shanks. Remove bay leaves - ready to serve!
[Name] APRICOT AND SULTANa ROCK CAKES [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-04-30T14:23:00Z [Description] I love these little cakes with a cup of tea in the afternoon. I decided today that I wanted one and 3/4 hour later I was sitting down eating it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/LHCGGTiR3WH9JaoTM69g_rock.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1", "115", "115", "50", "1/3", "1", "2"] [RecipeIngredientParts] ["self raising flour", "baking powder", "butter", "sultanas", "sugar", "orange", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.1 [FatContent] 5.5 [SaturatedFatContent] 3.3 [CholesterolContent] 32.5 [SodiumContent] 70.8 [CarbohydrateContent] 18.4 [FiberContent] 0.9 [SugarContent] 9.2 [ProteinContent] 2.1 [RecipeServings] 19.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius line a large cookie tray with baking paper. place flour and baking powder into a large bowl. add butter and rub in until the mix resembles breadcrumbs. stir in the sultanas, apricots, sugar and rind. add the eggs and stir until everything is well combined. place mounds of dough onto the baking tray (I used a dessert spoon], leaving space between each mound to allow for spreading. cook for 15 - 20 minutes or until golden. remove to wire to cool.
[Name] Spam and Egg Onigiri [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-05-01T02:06:00Z [Description] This rice ball recipe is an Okinawan food with a strong Western influence. Pork luncheon meat such as the SPAM or TULIP brands are easy to find in Okinawa because of the large presence of Americans in the area. Although you can find this onigiri in other places in Japan, you can not find it as common as it is sold in Okinawa. This is a special type of onigiri because the shape is rectangular as opposed to the usual triangular shape of a rice ball. The ingredients used to make this rice ball are easy to find so you can make it anywhere. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/jEv8cHsaQM28cGopArrm_P1250756.JPG" [RecipeCategory] Rice [Keywords] ["Japanese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["100", "2", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["eggs", "salt", "pepper", "nori", "steamed rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.6 [FatContent] 6.0 [SaturatedFatContent] 1.3 [CholesterolContent] 93.0 [SodiumContent] 75.0 [CarbohydrateContent] 22.4 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] 4 rice ball [RecipeInstructions] Slice the pork luncheon meat about 1-2 centimeter thick. The number of slices will depend on how many rice balls you would want to make. Whisk two pieces of egg then add a pinch of salt and a pinch of pepper. Heat a pan using medium-high heat then add the vegetable oil. Fry the pork luncheon meat about 1-2 minutes on each side or until one side starts to brown. Take the fried luncheon meat from pan then remove excess oil by placing the fried luncheon meat on top of a paper towel. Clean the pan then heat using medium heat. Add a small amount of vegetable oil then wait for it to be heated. Pour the eggs then fry. Turn over the omelet once the bottom side starts to be firm. Fry the other side for about a minute then remove from pan. Cut out the eggs so it will have almost the same size as the pork luncheon meat slice. The number of omelet slices will be the same as the number of pork luncheon meat slices you have. Tear a large enough size of cling wrap then place it on top of a cutting board. Cut out one whole sheet of nori into half then place the sheet on top of the cling wrap with the shiny-side down. Take about two spoonfuls of steamed rice then spread it on top of the nori sheet. You can use your hands to spread the rice and to prevent the rice from sticking into your hands, dampen it first with clean water. Place the pork luncheon meat near the edge of the nori. Put the sliced egg on top then fold the nori sheets with rice covering the pork luncheon meat and egg. Wrap the rice ball with the cling wrap and keep it wrapped for about 5 minutes or until the nori has wilted. Remove the wrap before serving.
[Name] Okinawa Fried Rice With Mustard Green (Karashina Yakimeshi) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-05-01T03:00:00Z [Description] Mustard green or "karashina" is a type of green leafy vegetable that is commonly found in the Okinawa region of Japan. It is considered as a traditional vegetable with a very distinct taste. Japanese mustard or "karashi" came from the seeds of this plant. Karashi is a Japanese condiment which is used when eating tonkatsu or oden to add a distinct spice to the food. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/P8Fn7ZVXTxWIOxN9rGty_P1270108.JPG" [RecipeCategory] Rice [Keywords] ["Greens", "Vegetable", "Japanese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "75", "2", "1/4", "50", "75", "1/2", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["rice", "water", "mustard", "garlic cloves", "onion", "carrots", "salt pork", "chili bean paste", "soy sauce", "pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 707.6 [FatContent] 35.7 [SaturatedFatContent] 11.7 [CholesterolContent] 32.2 [SodiumContent] 1562.2 [CarbohydrateContent] 83.4 [FiberContent] 3.5 [SugarContent] 1.8 [ProteinContent] 11.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Wash the rice 1-2 times or until the water used to wash the rice becomes clear. Washing the rice is important to remove the excess starch. After washing, soak it in water for about 30 minutes.", "Use a strainer to drain the water from the rice then put the rice in a pot. Add 1 cup of water then put on the lid. Turn on the heat to medium-high then bring the rice to a boil. Once it boils, reduce the heat to low then cook until most of the water is gone, this takes about 10 minutes. Once the water is gone, turn off the heat but keep the pot covered for about 10 more minutes as the rice continues to cook using the remaining heat from steam. It is important not to open the pot at this point to ensure that the rice will be cooked well.", "Wash the karashina very well specially the root part were there might still be soil residues. Remove the root part then cut and separate the stem from the main leaf of karashina. The stem cooks longer than the main leaf part so it is important to separate the parts. Finely chop the stem and the main leaf part separately.", "Finely mince the garlic, onion, and carrots.", "Slice the salted pork into thin strips.", "Heat a pan using medium heat then add the vegetable oil. Sauté the garlic and onion until the onion becomes soft and translucent. Add the salted pork then stir fry until the pork has turned brown.", "Make a space at the center of the pan then add the doubanjiang. Cook the doubanjiang for a minute before mixing it with the rest of the ingredients. Stir until the ingredients are well combined. Add a tablespoon of soy sauce then stir.", "Add the minced stem part of karashina and the minced carrot then continue stirring. Add some salt and pepper then stir.", "Add the steamed rice then mix. When mixing the rice, make sure to do it lightly so that the rice will not be crushed. Add the minced leaf part of karashina then continue stirring until all the ingredients are well combined. Serve while hot." ]
[Name] Okinawa Pineapple Rice [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-05-01T03:32:00Z [Description] Celebrate the tropic with this colorful dish made with salad vegetables, rice, ground meat and of course pineapple. Unlike the climate in mainland Japan, Okinawa is hot year round which makes it a suitable place to grow pineapples. For this recipe, I've used local pineapple but you can also use canned pineapples. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/zaLlLNVcTUGxgwzgUyma_P1270136.JPG" [RecipeCategory] Pineapple [Keywords] ["Rice", "Tropical Fruits", "Fruit", "Japanese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/2", "1/2", "150", "1", "1", "100", "1", "1", "1/2", "1/2", "1", "2", "1/2", "300"] [RecipeIngredientParts] ["lettuce", "red bell pepper", "cucumber", "onion", "beef", "tomatoes", "shiitake mushroom", "pineapple", "curry powder", "tomato ketchup", "soy sauce", "garlic cloves", "chili bean paste", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1323.0 [FatContent] 24.4 [SaturatedFatContent] 6.8 [CholesterolContent] 16.4 [SodiumContent] 371.1 [CarbohydrateContent] 247.2 [FiberContent] 7.5 [SugarContent] 8.0 [ProteinContent] 23.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Slice the lettuce into shreds. Cut out 1/3 piece of red bell pepper then take the seeds. Slice t. For the red bell pepper into strips. For the cucumber, slice it thinly. Arrange the salad vegetables on a large plate then cover and keep in the fridge for use after the rice is cooked. Mince the onion and garlic and then dice the tomatoes. Squeeze out excess water from the shiitake which has been soaked in water for about 20 minutes. Cut the hard stem part of the mushroom then mince the head part. Slice the pineapples into small bite-sized pieces. In a small bowl, combine a tablespoon of curry powder, a tablespoon of tomato ketchup and half a tablespoon of soy sauce. Mix the ingredients well. Heat a pan using medium heat then add the vegetable oil. Add the onions then cook until it is soft. Add the pork then saute until it is browned then add the tomatoes and shiitake. When the tomatoes are soft add the pineapple slices then stir. Add the curry powder, tomato ketchup and soy sauce mixture then stir. Cook for another 2-3 minutes while occasionally mixing. Remove from heat and transfer to a plate. Wipe the pan using a paper towel then turn on the heat to medium. Add a tablespoon of sesame oil followed by the minced garlic. Add the doubanjiang then stir. Once the garlic starts to smell, add the steamed rice. Mix all the ingredients. When mixing the rice, do it lightly so that the rice grains will not be crushed. Remove from pan once the ingredients are well-combined. Place the fried rice on top of the vegetables. Lastly, top the rice with the cooked meat then you can serve.
[Name] Okinawa Mixed Rice With Japanese Mugwort [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-05-01T04:15:00Z [Description] Japanese mugwort or "yomogi" is very common and can be found just anywhere. Although it is not commonly used in cooking in the mainland, the case is different in Okinawa. Yomogi has a strong and somewhat-bitter taste. It is also used traditionally in eastern medicine. This recipe is very healthy and easy to make as all the vegetables will be cooked at the same pot where you cook the rice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/TVHetfFJT6aBsUixMhz1_P1270175.JPG" [RecipeCategory] Rice [Keywords] ["Greens", "Vegetable", "Japanese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "75", "50", "2", "1/2", "1/2", "1/4", "1", "1", "1/2"] [RecipeIngredientParts] ["rice", "shiitake mushrooms", "salt pork", "carrots", "ginger", "sake", "soy sauce", "salt", "water", "mugwort"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1012.8 [FatContent] 31.6 [SaturatedFatContent] 11.4 [CholesterolContent] 32.2 [SodiumContent] 1101.0 [CarbohydrateContent] 160.1 [FiberContent] 4.2 [SugarContent] 1.8 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash the rice 1-2 times to remove excess starch. Soak the rice in water for about 30 minutes before using. Wash the yomogi then chop it finely. Set aside for use later after the rice is cooked. Soak the shiitake in water for about 20 minutes. Then, squeeze out excess water from the shiitake and reserve the water used to soak the shiitake. Cut out the hard stem part of the mushroom then mince the head part. Cut the carrot into thin slices then finely chop. Peel the ginger then finely mince. Chop the salted pork into small pieces. If using dried hijiki, soak in water to rehydrate for about 20 minutes then drain before using. I've used canned hijiki so it can be used immediately after using. Combine the sake, soy sauce, salt, shiitake water and dashi then mix well. Use a strainer to drain the rice then put it in a pot. Add the pork, shiitake, hijiki, carrot, ginger and the liquid mixture. Mix well then put on the lid. Turn on the heat to medium-high then bring the rice to a boil. Reduce the heat to low once the rice starts to boil. Cook until all the liquid is gone. This takes about 10 minutes. Once the liquid has evaporated, turn off the heat but keep the pot covered for about 10 more minutes. It is important not to open the pot at this point to allow the rice to cook completely. After 10 minutes, remove the lid then add the chopped yomogi then mix well. Put on a plate to serve.
[Name] Okinawa Stir-Fried Bitter Melon (Goya Chanpuru) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-05-01T05:37:00Z [Description] Okinawa has many chanpuru recipes but Goya chanpuru is the representative of the chanpuru dish. This recipe has originated in the Okinawa region and is now widely popular in Japanese homes. Goya or bitter melon, is a tropical fruit that’s why there’s plenty of it in the Okinawa region which is relatively hot. Most kids are not a fan of this tropical fruit when they first eat it because of its bitter taste but there are ways to remove the bitterness. Goya is very healthy and has a lot of nutrients which can not be taken easily even if it undergoes heating during the cooking process. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/dapMIEeMQjChyUAlX5Os_goyaChanpuru.JPG" [RecipeCategory] Pork [Keywords] ["Tropical Fruits", "Fruit", "Meat", "Japanese", "Filipino", "Asian", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "2", "150", "100", "1/2", "2", "1", "1/4", "1/4", "5"] [RecipeIngredientParts] ["bitter melon", "salt", "pork", "bean sprouts", "onion", "eggs", "salt", "pepper", "bonito flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.4 [FatContent] 18.6 [SaturatedFatContent] 4.9 [CholesterolContent] 249.0 [SodiumContent] 2732.6 [CarbohydrateContent] 6.1 [FiberContent] 1.5 [SugarContent] 3.5 [ProteinContent] 28.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut the bitter melon along its length then use a spoon to take the white part with seeds found at the center. Slice the bitter melon thinly then soak it in water with 2 teaspoons of salt. The water should just be a moderate amount, just enough to cover the bitter melon. Soak for about 30 minutes then drain before using. Slice the onion thinly. Wash and drain the bean sprouts, then whisk two pieces of eggs in a bowl. Heat a pan using medium-high heat then add a tablespoon of sesame oil. Add the onions then stir and cook until it is soft. Add the thinly sliced pork then stir and cook until it has browned. Make sure to leave the pork at room temperature for about 20 minutes before cooking so that it will be cooked equally. When the pork is cooked through, add the drained bitter melon in the pan then continue to stir-fry. Cook until the bitter melon has softened. Add the bean sprouts then adjust the taste with salt and pepper. Stir fry for about a minute then pour over the whisked egg. Cook while stirring occasionally until the egg is slightly firm. Remove from heat then serve with some katsuoboshi on top.
[Name] Okinawa Stir-Fried Dry Gluten and Vegetables (Fu Chanpuru) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-05-01T06:06:00Z [Description] “Fu” or dry gluten is a very common cooking ingredient in the Okinawa cuisine. You can find it easily at grocery stores in Okinawa and it looks like a tube-shaped toasted bread. One of the more famous dish in which fu is used is this fu chanpuru recipe. “Chanpuru” is the Okinawa term for mixed or stir-fried food. This recipe then is stir-fried fu with some vegetables. In mainland Japan, fu is found in soup dishes like miso soup. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/hEdLFCsxTBLYpGe3vHgv_fuChanpuru.JPG" [RecipeCategory] Vegetable [Keywords] ["Japanese", "Asian", "< 60 Mins", "Stir Fry", "Inexpensive"] [RecipeIngredientQuantities] ["30", "4", "2", "1", "1/2", "50", "100", "1", "1/4", "1/4", "5", "1"] [RecipeIngredientParts] ["gluten", "eggs", "carrot", "green onion", "bean sprouts", "salt", "pepper", "bonito flakes", "pickled ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.8 [FatContent] 16.4 [SaturatedFatContent] 4.1 [CholesterolContent] 372.0 [SodiumContent] 436.8 [CarbohydrateContent] 4.1 [FiberContent] 1.0 [SugarContent] 2.5 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice the fu along its width with about a centimeter thick. In a large bowl, whisk 4 eggs then add 2 tablespoons of dashi stock and 1/4 teaspoon of salt. Continue whisking until well combined. Add the fu in the bowl then wait until the fu absorbs the liquid and becomes soft. This takes about 20-30 minutes. Occasionally, mix the fu so that it will absorb the egg mixture evenly. While waiting for the fu to absorb the egg mixture, you can prepare the vegetables. Start by cutting the garlic chives into about 5-centimeter pieces. Slice the green onion and carrot thinly diagonally then wash and drain the bean sprouts. Heat a pan using medium high heat then add a tablespoon of sesame oil. Add the fu in the pan then fry. Make sure that the fu doesn’t overlap so that it will be cooked evenly. Turn over the fu pieces once the other side has browned. Once the egg is cooked and the fu has turned brown, increase the heat to medium-high. Sprinkle with quarter teaspoon of salt and quarter teaspoon of pepper. Add the carrot and green onions then stir-fry for 1-2 minutes. Next, add the garlic chives and bean sprouts then continue stir-frying for another minute or until the bean sprouts are cooked. Remove from heat then put on a serving plate. Garnish with katsuoboshi and red pickled ginger before serving.
[Name] Okinawa Stir-Fried Tofu and Pork Luncheon Meat (Tofu Chanpuru) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-05-01T06:36:00Z [Description] This dish is stir-fried tofu with pork luncheon meat with some vegetables. This dish has originated from the Okinawa prefecture. Pork luncheon meat like SPAM and TULIP brands are seldom eaten in the mainland Japan but it is common in Okinawa cuisine. Many Americans live in Okinawa due to the US military bases present in that area. This could be the reason why you can find present-day Okinawa recipes that include pork luncheon meats. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Japanese", "Asian", "< 30 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["400", "200", "1/2", "1", "100", "50", "1", "1", "1/4", "1/4", "5", "5"] [RecipeIngredientParts] ["firm tofu", "onion", "carrot", "bean sprouts", "salt", "pepper", "bonito flakes", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.9 [FatContent] 17.4 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 326.6 [CarbohydrateContent] 10.4 [FiberContent] 3.8 [SugarContent] 4.9 [ProteinContent] 22.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain the tofu then wrap it with 1-2 pieces of paper towel. Put on top of a microwave-safe plate then microwave for about 30 seconds to remove the excess liquid from the tofu. Take the tofu from the microwave then slice it into large bite-sized pieces. Slice the Okinawa carrot into thin strips. Wash and drain the bean sprouts and for the onion, slice it thinly. Slice the pork luncheon meat into thick strips. Heat a pan using medium-high heat then add sesame oil. Add the onions the stir-fry until it is soft. Add the pork luncheon meat then stir-fry for 1-2 minutes. Add the carrots then stir-fry until it is cooked. Then, add the bean sprouts and stir-fry for 1-2 more minutes. Add the tofu then carefully stir until the tofu is heated. Add some salt and pepper to adjust taste then serve with some chopped scallions and dried bonito flakes on top.
[Name] Okinawa Stir-Fried Somen Noodles With Tuna (Somen Chanpuru) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-05-01T06:54:00Z [Description] This dish is stir-fried somen noodles with canned tuna and vegetables. It’s tasty but easy to make. What I like about this dish is that you can add as many vegetables as you want. Try it at home because it’s really simple. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Vegetable", "Japanese", "Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["100", "2", "1", "1/2", "100", "50", "70", "1", "1/4", "1/4", "5"] [RecipeIngredientParts] ["carrot", "scallion", "bok choy", "canned tuna", "salt", "pepper", "bonito flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.9 [FatContent] 15.2 [SaturatedFatContent] 2.3 [CholesterolContent] 14.7 [SodiumContent] 1376.2 [CarbohydrateContent] 38.5 [FiberContent] 2.8 [SugarContent] 0.7 [ProteinContent] 14.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Start by preparing the vegetables to be used. Slice the Okinawa carrot thinly diagonally then cut into thin strips. Slice the green onions diagonally. For the bok choy, cut the root part then separate the stem from the leaves. Chop the stems and then the leaves but do it separately. The stem part takes longer time to cook that's why we need to separate it from the leaves. Drain the tuna if it contains oil or water. Chop the garlic chives into about 5-centimeter pieces. After the vegetables are prepared, you can cook the somen noodles. Follow the package instructions in cooking the noodles. Toss a tablespoon of sesame oil to the noodles then mix so the strands won't stick with each other. If you can not find any instructions, bring water to a boil then add the somen noodles then cook 100 grams of noodles for about 1 minute and 30 seconds. Immediately drain then rinse with cold water to stop it from cooking further then toss a tablespoon of sesame oil. Heat a pan using medium-high heat then add a tablespoon of sesame oil. Add the carrot, green onions, and stem part of bok choy into the pan then stir-fry for 2-3 minutes. Add the canned tuna then mix. Next, add a tablespoon of awamori then quarter teaspoon each of salt and pepper then mix well. Add the leaf part of the bokchoy and then the garlic chives then stir-fry for a minute then add the somen noodles. Toss until all the ingredients are well-combined. Serve with some dried bonito flakes on top.
[Name] Egg and Sausage Breakfast Casserole [AuthorId] 197045 [AuthorName] Splash035 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-05-01T16:03:00Z [Description] Make and share this Egg and Sausage Breakfast Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "15", "1/2 - 1", "6", "2", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["frozen hash browns", "colby cheese", "eggs", "milk", "dry mustard", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.0 [FatContent] 27.9 [SaturatedFatContent] 11.2 [CholesterolContent] 183.2 [SodiumContent] 892.8 [CarbohydrateContent] 20.4 [FiberContent] 1.1 [SugarContent] 1.4 [ProteinContent] 19.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown the sausage. Lightly grease 8x8 glass pan. Mix the sausage, hashbrowns, cheese in 8x8 pan. In a large bowl mix the eggs, milk, dry mustard, salt and pepper. Poor egg mixture into 8x8 pan. Cover with tin foil. Refigerate for 8 hours or overnight. Preheat the oven at 375. Bake at 375 for 35 minutes. Remove tin foil. Bake for another 35-45 minutes until the middle is cooked through and isn't runny when jiggled.
[Name] Moroccan Flatbread [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2017-05-01T18:06:00Z [Description] Every recipe for this type of flatbread calls for raw onion inside the bread. I think this makes for a harsh bite, which is why I saute the onion first before folding it inside the dough. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/pVpNRUhJRsOIwIgXJM9w_IMG_0725.jpg" [RecipeCategory] Breads [Keywords] ["Onions", "Vegetable", "Moroccan", "African", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3/4", "2", "3/4", "2", "1/2", "2", "2", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["dry yeast", "warm water", "all-purpose flour", "kosher salt", "onions", "parsley", "olive oil", "paprika", "ground cumin", "kosher salt", "crushed red pepper flakes", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.4 [FatContent] 4.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 369.4 [CarbohydrateContent] 28.4 [FiberContent] 1.9 [SugarContent] 1.9 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add flour and 3/4 teaspoon of salt to yeast mixture; stir with a a mixer equipped with dough hooks or use a wooden spoon until smooth. Turn dough out onto a lightly floured surface; knead a few minutes, until flour is fully incorporated. Shape dough into a ball; spray inside of a bowl with cooking spray and place the dough ball inside it. Seal bowl with plastic wrap and allow to rest at room temperature for an hour. Heat a pan on medium with 1 tablespoon of olive oil. Saute the onions in the pan for a few minutes, until the onions become translucent. Allow to cool somewhat before proceeding to next step. Combine onion, parsley, remaining olive oil, paprika, cumin, 1/2 teaspoon of salt, and crushed red pepper. Mix thoroughly into a paste. Cut dough into 8 equal portions. Start with one portion and cover remaining dough with a wet kitchen towel to prevent drying. Flatten each portion until very thin and shape into a square. Spoon 1 tablespoon onion mixture in center of dough. Fold left and right sides of dough together until they meet in the middle. Fold top and bottom sides together in the same way, wetting the dough if needed to get the flaps to stick. Repeat for remaining dough portions and onion mixture. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 4 flatbreads to pan; cook for 2 minutes on each side or until crisp and golden. Transfer flatbreads to cooling rack. Repeat procedure with remaining 1/2 teaspoon oil and 4 flatbreads. Serve immediately.
[Name] Instant Pot Cheesy Ham and Potato Soup [AuthorId] 993446 [AuthorName] Pawsfurthought [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-05-01T18:13:00Z [Description] This is a delicious and easy conversion for the Instant Pot. So yummy, so quick! Seriously Panera, LOOK OUT! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1/3", "1/3", "1", "2", "4", "1", "5", "5", "2", "2", "2", "1"] [RecipeIngredientParts] ["celery", "onion", "carrot", "cooked ham", "chicken broth", "pepper", "butter", "flour", "milk", "sharp cheddar cheese", "garlic", "dried thyme"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 412.7 [FatContent] 25.7 [SaturatedFatContent] 14.3 [CholesterolContent] 89.0 [SodiumContent] 691.0 [CarbohydrateContent] 22.6 [FiberContent] 2.2 [SugarContent] 2.6 [ProteinContent] 23.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine potatoes, celery, onion, ham, garlic and thyme and broth in Instant Pot. Shut and lock lid and set to pressure for 10 minutes. When the timer goes off, quick release steam. While the IP is doing its magic, in separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes]. Add in cheese and stir until melted. Stir the cheese mixture into the Instant Pot after you performed step 3. Set to saute on high and cook until heated through about 3 minutes. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day].
[Name] Whiskey Macaroni and Cheese [AuthorId] 340141 [AuthorName] Debbie R. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-05-01T20:58:00Z [Description] Rich macaroni and cheese with whiskey and bacon. The bacon is optional. It is great even without it; just add a little salt at the table. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "2", "1/4", "1/2", "1/2", "1/2", "1", "1/2", "1/4", "1/2", "2", "4", "2", "2", "8"] [RecipeIngredientParts] ["butter", "Wondra Flour", "chicken broth", "garlic powder", "dried ancho chile powder", "cayenne pepper", "Worcestershire sauce", "low-fat milk", "extra-sharp cheddar cheese", "provolone cheese", "asiago cheese", "elbow macaroni"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.3 [FatContent] 21.3 [SaturatedFatContent] 13.1 [CholesterolContent] 61.0 [SodiumContent] 529.1 [CarbohydrateContent] 53.4 [FiberContent] 2.2 [SugarContent] 8.6 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook pasta in boiling water about 7 minutes; set aside. Do not overcook, and do not rinse.", "While it's cooking, cook the bacon in a large skillet over medium-high heat, until it is crisp. Remove from pan. Pour out all but two tablespoons of the drippings (leave the two tablespoons in the pan]. Wipe outer side of pan if grease is on it from pouring off the rest of the grease. Crumble bacon and set aside.", "While bacon cooks: (1] shred cheeses and (2] in a large measuring cup, combine chicken broth, whiskey, spices and Worcestershire sauce.", "In skillet with bacon fat, add the butter and melt it. Add flour; whisk to combine. Add chicken broth mixture; whisk. Let bubble for 2 - 3 minutes, stirring occasionally to pick up fond on the bottom of the pan. Add milk; combine. Let come to a bubble or at least get very hot and add cheeses. Stir until it's melted and smooth. All of this stuff can burn easily; watch it.", "Add pasta and bacon to sauce; stir. Cook pasta in sauce for 5 minutes over medium heat, stirring. It's done when the sauce is thickened." ]
[Name] Easy Peel Boiled Eggs [AuthorId] 2001488374 [AuthorName] S G.73 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-05-01T21:01:00Z [Description] You may need to experiment with the boil duration for the consistency of yolk you prefer, the times below are suggestions based on my own research. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2"] [RecipeIngredientParts] ["egg", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 71.5 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 127.9 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 1.0 [RecipeYield] 1 egg [RecipeInstructions] Put egg(s] in pot, fill with water until eggs are submerged by at least 1 inch of water. Take egg(s] out of pot and set aside. Boil water. Put egg(s] in boiling water. Boil 3-5 minutes for a soft boiled egg. Boil 6-7 minutes for medium boiled egg. Boil 8 or more for harder boiled egg (suggest to not exceed 12 minutes]. Put eggs in an ice bath for at least 15 minutes. Alternately, for even easier peel, skip step 6 and chill eggs overnight in a refrigerator.
[Name] Cookie in a Cup [AuthorId] 2001514016 [AuthorName] Anonymous [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2017-05-01T21:04:00Z [Description] This cookie in a cup is light and easy. It's more cakes than oven baked cookies but still delicious! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "1", NA, NA] [RecipeIngredientParts] ["butter", "sugar", "flour", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 356.1 [FatContent] 16.5 [SaturatedFatContent] 8.9 [CholesterolContent] 216.5 [SodiumContent] 173.1 [CarbohydrateContent] 43.5 [FiberContent] 0.6 [SugarContent] 25.4 [ProteinContent] 8.8 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] Mix butter and sugar together. Add the egg. Mix in the flour until like dough. Add sprinkles. Microwave for 1 minute 45 seconds. Pour on icing whilst hot.
[Name] Asparagus Bites [AuthorId] 2001514378 [AuthorName] Moni M. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-05-01T21:05:00Z [Description] Make and share this Asparagus Bites recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1/2"] [RecipeIngredientParts] ["asparagus", "olive oil", "salt", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 164.0 [CarbohydrateContent] 5.2 [FiberContent] 2.0 [SugarContent] 1.5 [ProteinContent] 1.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] wash and cut the asparagus. mix all the above ingredients in a plate and serve.
[Name] Scalloped Potatoes [AuthorId] 1036428 [AuthorName] Cindi F. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-05-01T21:05:00Z [Description] Make and share this Scalloped Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["russet potatoes", "butter", "salt", "pepper", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.7 [FatContent] 7.6 [SaturatedFatContent] 3.9 [CholesterolContent] 19.5 [SodiumContent] 846.4 [CarbohydrateContent] 47.3 [FiberContent] 5.2 [SugarContent] 4.2 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Butter a 9X13\" baking dish. Peel and slice potatoes. Mix the three soups together. Do NOT add any liquid to the soups. Place 1/3 of the potatoes in the baking dish. Sprinkle with salt, pepper and garlic powder. Top with1/3 of the soup mixture. Repeat 2 more times until the potatoes and soup are used up. Dot top of potatoes with butter. Cover and bake for 40 minutes. Then uncover and continue baking for 20 more minutes.
[Name] Loaded Baked Potato Soup [AuthorId] 2001515287 [AuthorName] lonniepoarch [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-05-01T21:05:00Z [Description] Make and share this Loaded Baked Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["6", "1", NA, "2", NA, NA, NA] [RecipeIngredientParts] ["potatoes", "cheese", "milk", "green onions", "sour cream", "bacon", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.9 [FatContent] 7.2 [SaturatedFatContent] 4.4 [CholesterolContent] 18.1 [SodiumContent] 293.3 [CarbohydrateContent] 58.7 [FiberContent] 7.2 [SugarContent] 2.7 [ProteinContent] 12.2 [RecipeServings] 4.0 [RecipeYield] 4 Large Bowls [RecipeInstructions] ["Cook bacon and Dice potatoes to uniform size and place in large boiling pot.", "Fill water to half an inch above the \"potato line\" bring to rolling boil. Set bacon aside to cool and harden.", "When potatoes are soft, mash them. Season to taste.", "Add cheese and milk. Don't be afraid to double down on cheese. Keep stirring after this or cheese may settle and cook to the bottom.", "If needed, slowly stir in flour to thicken.", "Serve into bowls and garnish with sour cream, chopped onions and crushed bacon :]." ]
[Name] Meaty Baked Ziti [AuthorId] 2001515815 [AuthorName] Arnel E. [CookTime] PT55M [PrepTime] PT45M [TotalTime] PT1H40M [DatePublished] 2017-05-01T21:06:00Z [Description] Make and share this Meaty Baked Ziti recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "1", "1", "1", "1", "32", "2", NA, NA] [RecipeIngredientParts] ["ziti pasta", "green bell pepper", "onion", "ground beef", "Italian sausage", "mozzarella cheese", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 959.8 [FatContent] 68.1 [SaturatedFatContent] 32.2 [CholesterolContent] 215.8 [SodiumContent] 2250.1 [CarbohydrateContent] 20.4 [FiberContent] 2.9 [SugarContent] 10.7 [ProteinContent] 63.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring pasta to a boil, add olive oil so that the noodles don't stick. Chop onion and green pepper. Place in a saute pan, and cook until soft and translucent. Use the same pan to cook the ground beef. Cut Italian sausage into slices, and cook in a separate pan. Add Italian seasoning to the ground beef mixture. Cut mozzarella cheese, the cheese should have a small rectangular shape. After the noodles have been drained and are al dente, prepare a casserole dish. Spray the casserole dish with olive oil flavored cooking spray. Place noodles in the dish. Add both meats, cheese and spaghetti sauce. Stir, distributing the mixture evenly. Place basil leaves on top. Bake at 375 degrees for 45 minutes, or until cheese is melted and top is golden brown. When preparing the meat sauce, adobo or sazon may be used, or any type of seasoning that will give the meat extra flavor.
[Name] No Bake Nutella Cheesecake [AuthorId] 2001515867 [AuthorName] Ericka M. [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2017-05-01T21:06:00Z [Description] Make and share this No Bake Nutella Cheesecake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001515867/rtwLoAITQhmHfsRLlEq7_20170426_075859.bmp" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "4", "24", "1/2", "1", "1 1/2", "3", "8", NA, "1/2", "1/4"] [RecipeIngredientParts] ["butter", "cream cheese", "sugar", "vanilla extract", "cocoa powder", "Cool Whip", "ganache", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1043.4 [FatContent] 76.7 [SaturatedFatContent] 56.2 [CholesterolContent] 136.2 [SodiumContent] 417.2 [CarbohydrateContent] 79.9 [FiberContent] 5.3 [SugarContent] 70.7 [ProteinContent] 11.4 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Combine Oreo crumbs with melted butter. Press crumbs into the bottom and halfway up the sides of a 9 inch pie pan. Set in refrigerator to firm. Beat cream cheese, sugar, vanilla extract, Nutella and cocoa powder together in a large bowl until smooth and well combined. Gently stir in the Cool Whip. Pour filling into crust and smooth the top. Refrigerate for about 4-6 hours or until firm. Remove cheesecake from springform pan and place on cake plate. To make the ganache, place the nutella into a medium bowl. Bring the cream to a boil in the microwave, then pour over the nutella. Whisk until smooth. Let the ganache to cool slightly and thicken before pouring over cheesecake. Sprinkle chopped Ferrero Rocher over the top of the cheesecake. Refrigerate until serving.
[Name] Easy Vegan Spinach Salad [AuthorId] 2001516101 [AuthorName] Food Youth [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-05-01T21:06:00Z [Description] Make and share this Easy Vegan Spinach Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001516101/ZwSdvr4HScakbmxEfzSh_13932126_872299262914519_77836139_o.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Spinach", "Greens", "Vegetable", "Vegan", "Free Of...", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["125", "3 -4", "1 -2", "1 -3", "1 -3", "1", "1", "3"] [RecipeIngredientParts] ["tomatoes", "mustard", "extra virgin olive oil", "salt", "fresh ground pepper", "fresh herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.1 [FatContent] 7.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 166.5 [CarbohydrateContent] 11.0 [FiberContent] 3.7 [SugarContent] 6.3 [ProteinContent] 3.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash your spinach, tomato and herbs. Make dressing: oil, vinegar, salt, pepper, 1 teaspoon mustard (you may add more if you like it or skip it completely], parsley. Add half your dressing to the spinach and toss. Cut up your tomatoes in half and then slices and add them to the spinach without the excess juice. Toss. Add more dressing and make to your preference. Enjoy!
[Name] Shrimp With Zucchini Noodles [AuthorId] 2001472247 [AuthorName] CleanFoodJunkie [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-05-01T21:06:00Z [Description] Smart, outstanding alternative to pasta! This recipe does require the ability to spiralize vegetables. There are many models available prices range $10 up to $100+ depending on your preference. I use the OXO vegetable spiralizer. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1 -2", "1 -2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["shrimp", "zucchini", "olive oil", "salted butter", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.1 [FatContent] 14.3 [SaturatedFatContent] 4.9 [CholesterolContent] 158.2 [SodiumContent] 1289.8 [CarbohydrateContent] 7.3 [FiberContent] 2.0 [SugarContent] 4.9 [ProteinContent] 17.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, heat oil and butter over medium heat. Place shrimp in an even layer, cook 1-2 minutes turn once, cook additional 1-2 minutes (just long enough for them to become opaque]. Remove shrimp from pan, sprinkle with Mrs. Dash mixture. Set aside. In the same skillet add zucchini. Sauté zucchini noodles until they are tender, about 2 minutes.(These can be eaten raw, but I prefer a softer, more pasta-like texture]. Sprinkle noodles with Mrs. Dash mixture. Add shrimp to noodles, gently turn mixture to disperse shrimp. Remove from heat, serve!
[Name] Golden Apple Bars [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-05-02T00:44:00Z [Description] Golden Apple Bars-an easy, delicious apple dessert with a brown sugar cookie crust! Perfect for Sunday dinner or a family meal! Great with coffee or tea for breakfast the next day! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/JzLbPnRaSjuxRS3RZ69t_16.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "3/4", "2", "8", "1", "1/4", "3/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "flour", "tart apples", "lemon juice", "butter", "brown sugar", "egg", "vanilla", "flour", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.2 [FatContent] 16.2 [SaturatedFatContent] 9.9 [CholesterolContent] 56.2 [SodiumContent] 180.8 [CarbohydrateContent] 67.8 [FiberContent] 3.8 [SugarContent] 39.5 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Heat oven to 350 degrees. For the cookie layer: In a large bowl, cream the butter and brown sugar. Beat in flour. Grease a 9\" x 13\" baking pan. Press dough evenly over bottom and 1\" up the sides of the pan. Bake in preheated 350 degree oven for 12 minutes, or until lightly browned. Remove from oven. Meanwhile, make the apple layer: Core, peel and dice apples; toss with lemon juice in a large bowl. Melt butter and remove from heat. Blend with brown sugar in a medium sized bowl. Add egg, vanilla, baking powder and flour. Mix well. Combine in large bowl with diced apples. Mix well. Spread evenly over the cookie layer and bake in 350 degree oven for an additional 25 minutes or until apples are fork tender. Remove from oven, cool and cut. 12 Large Servings.
[Name] Okinawa Deep-Fried Pork Ears (Mimigar Karaage) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-05-02T01:25:00Z [Description] In Okinawan local markets, it's easy to find shredded pieces of pork ears or "mimigar". These pork ears are pre-cooked so it's easy to cook at home and it doesn't take much time to be prepared. It's very inexpensive too. This deep-fried recipe is recommended for starters who might not be completely comfortable in eating pork ears. It's crispy and tasty and is actually good with beer. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/w1bwphIER9WOmO4mJqnR_P1260476.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "Japanese", "Asian", "< 30 Mins", "Deep Fried", "Inexpensive"] [RecipeIngredientQuantities] ["100", "1/4", "1", "1", "1", "1", "1", "2", "1", "50"] [RecipeIngredientParts] ["pork", "ginger juice", "soy sauce", "salt", "pepper", "cornstarch", "red cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1127.7 [FatContent] 115.9 [SaturatedFatContent] 16.0 [CholesterolContent] 42.0 [SodiumContent] 615.2 [CarbohydrateContent] 9.7 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 15.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Bring water in a pot to boil. Once the water boils, put the pork ears in the pot then boil it for a minute. Take the pork ears from the boiling water and use a strainer to drain. Grate about a teaspoon of ginger then squeeze it to get the juice. You will need about 1/4 teaspoon of ginger juice. In a small bowl, combine the ginger juice, awamori, soy sauce, salt, pepper and sesame oil then mix well until well combined. In a large bowl, toss the pork ears and the seasoning mixture. Mix to combine well then marinate for 15 minutes. After marinating, place the pork ears in a strainer to remove excess liquid. While waiting for the ears to drain, you can shred the red cabbage. After draining the pork ears, put it back in a bowl and add cornstarch then mix to coat the pork ears. Heat oil in a pan until it reaches 170 degrees Celsius. Your oil reached the desired deep frying temperature when it starts to bubble almost immediately when you try to dip the end of a chopstick on the oil. Once it reaches the desired temperature, reduce the heat to low. Carefully put the coated pork ears into the oil then fry until the color becomes golden brown. Once the color changes, increase the heat to high then fry until the pork ears become crispy. Remove the pork ears then drain the excess oil. Serve the deep fried pork ears with the shredded cabbage.
[Name] Okinawa Pork Ears Salad in Peanut Sauce [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2017-05-02T02:07:00Z [Description] In Okinawa, pork ears are most commonly cooked or prepared with peanut sauce. There are many variations but pork ears and peanut-based sauce really goes well together. This recipe is simple and easy to prepare. I’ve used a creamy peanut butter to make the peanut-based sauce. This is usually served as an appetizer in some local Okinawan restaurants. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Peanut Butter", "Japanese", "Asian", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["100", "1/2", "1/4", "100", "100", "4", "2", "1", "2", "1/4"] [RecipeIngredientParts] ["pork", "cucumber", "salt", "bean sprouts", "firm tofu", "peanut butter", "miso", "brown sugar", "rice vinegar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.9 [FatContent] 16.4 [SaturatedFatContent] 3.8 [CholesterolContent] 28.0 [SodiumContent] 923.3 [CarbohydrateContent] 16.1 [FiberContent] 3.1 [SugarContent] 9.6 [ProteinContent] 20.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring water in a pot to a boil then boil the pork ear for about a minute. Take the pork ears from the boiling water then set aside and use a strainer to drain. While waiting for the pork ears to drain, you can prepare the vegetables to be used for this recipe. Start by slicing the cucumber into shreds. Put the cucumber in a bowl then add quarter a teaspoon of salt. Set it aside and wait for it to release its liquid. Bring another batch of water to a boil. Once the water boils, add the bean sprouts into the boiling water then cook until it has softened, about 3 minutes. Remove from water then drain. In the same pot of boiling water, add the tofu then cook for about 2 minutes. Remove the tofu from water then drain. Pat dry the tofu using a paper towel to remove excess liquid. Then, cut it into about 1-centimeter cubes. Once the cucumber releases liquid, squeeze it out to take more liquid using your hands. In a bowl, combine the peanut butter, miso paste, brown sugar and salt then mix well. Slowly add the vinegar. Do not pour everything at once. Add a little at a time then mix well as you add vinegar. Mix until the consistency becomes smooth. In a large bowl, mix the pork ears, cucumber, bean sprouts and peanut sauce then mix well. Add the tofu then carefully mix until all ingredients are well combined then you can serve.
[Name] Okinawa Pork Ears in Sesame Sauce (Mimigar Gomaae) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-05-02T02:22:00Z [Description] This is a common appetizer served in Okinawa Prefecture. If you’re familiar with the Japanese side dish called “horenso goma-ae” then you’ll realize that the ingredients are almost the same except for the one main ingredient. Horenso goma-ae makes use of spinach while this one makes use of pork ears. This recipe is really easy to make. I've used shredded pork ears which has been pre-boiled which I bought from a local Okinawa market. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/MokeTjLcQ06gh4955Qcy_P1260489.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "Japanese", "Asian", "High Protein", "High In...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["100", "3", "1", "1", "1"] [RecipeIngredientParts] ["pork", "toasted sesame seeds", "sugar", "soy sauce", "vinegar"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 168.0 [FatContent] 9.9 [SaturatedFatContent] 2.0 [CholesterolContent] 28.0 [SodiumContent] 355.2 [CarbohydrateContent] 8.2 [FiberContent] 2.0 [SugarContent] 4.3 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring water in a pot to a boil then boil the pork ear for about a minute. Take the pork ears from the boiling water then set aside and use a strainer to drain. Grind the toasted sesame seeds with a mortar and pestle. For some texture, you can leave some sesame seeds unground. In a small bowl, combine the ground sesame seeds, sugar, soy sauce and vinegar then mix well. In a larger bowl, combine the drained pork ears and the sesame sauce. Mix well until the ingredients are well combined. Put on a serving plate then top with some more toasted sesame seeds before serving.
[Name] Okinawa Salted Pork Chili Salad [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-05-02T04:07:00Z [Description] Salted pork is very tasty. When you use it in salad, you do not need too much dressing because the salted pork has a strong taste. Just like this salad recipe which is a must try. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/8NJxx5dYQqqkIhYmk1W0_P1260752.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Greens", "Vegetable", "Meat", "Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["75", "1/2", "20", "1/3", "1", "1/2", "1", "1", "100", "1"] [RecipeIngredientParts] ["salt pork", "carrot", "garlic scapes", "scallion", "avocado", "chili bean paste", "lettuce", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 459.1 [FatContent] 40.2 [SaturatedFatContent] 12.4 [CholesterolContent] 32.2 [SodiumContent] 714.6 [CarbohydrateContent] 19.2 [FiberContent] 8.4 [SugarContent] 5.2 [ProteinContent] 10.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start by preparing the vegetables. Cut the carrot into thin strips. For the garlic scapes, cut it into about 3-centimeter pieces. Make several cuts along the length of the scallions then cut it into 3-centimeters to have fine strips. Cut the avocado in half then take the seed. Remove the peel then slice it thinly. Put it in a bowl then squeeze out some lime juice on top to prevent it from browning. Slice the boiled Okinawa salted pork thinly. Heat a pan using medium heat then add a teaspoon of vegetable oil. Add the doubanjiang then stir and cook it for about a minute. Add the carrot and garlic scapes then stir-fry until the vegetables are soft. Remove the vegetables from pan then let it cool. Wash the saladana then tear into easy-to-bite pieces. Put the pieces in an ice cold water until ready to be used. Drain right before using. In a large bowl, add the carrot, garlic scapes, salted pork, scallions, avocado and saladana. Add a tablespoon of sesame oil then mix well until all ingredients are well-combined. Serve and enjoy.
[Name] Okinawa Salted Pork [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT2H [PrepTime] PT72H [TotalTime] PT74H [DatePublished] 2017-05-02T04:38:00Z [Description] This is a recipe for Okinawan salted pork and how it is cooked. In Okinawa, the southernmost region of Japan, you can find pork which has already been salted but sometimes it is too much salty. You can make salted pork at home easily. Making it yourself means you can control how much salty you want your pork to be. Learn how to do it yourself by checking this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/ZdQzblMRREK07EQd7Gmp_P1260732.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "Japanese", "Asian", "From Scratch"] [RecipeIngredientQuantities] ["800", "2", "1", "5", "1/4", "100", "50", "1"] [RecipeIngredientParts] ["salt", "ginger", "garlic cloves", "lettuce", "cabbage", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1104.1 [FatContent] 106.8 [SaturatedFatContent] 38.8 [CholesterolContent] 144.2 [SodiumContent] 3645.9 [CarbohydrateContent] 13.9 [FiberContent] 5.2 [SugarContent] 3.3 [ProteinContent] 23.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and pat dry the pork belly using paper towels. Spread 2 tablespoons of salt all over the pork belly then gently rub it with your hands. Seal the pork or put in an air-tight container then refrigerate for 2-3 days. After 2-3 days, take out the pork from the fridge then leave it at room temperature for about 20 minutes before starting to cook. Heat a pan using high heat. Add a small amount of vegetable oil then let it heat. Add the salted pork with the skin side facing down. Fry until the surface of the skin turns brown. Pour about 4 cups of water in a pot then bring it to a boil. Put the salted pork in the pot with the skin side facing up then let the water boil again. Reduce the heat to low then simmer for 30 minutes. Turn off the heat then take the pork from the pot. The broth can be discarded as it is very salty. While waiting for the pork to cool, slice the ginger then crush the garlic cloves. Put back the salted pork in a clean pot with the skin side facing up. Add the ginger and crushed garlic cloves. Add awamori then pour 4 cups of water. Turn on the fire then bring the water to a boil. Once it boils, reduce the heat to low then simmer the pork for about an hour or until it is very soft. Remove the pork from pot then let it cool. This time, the liquid used to boil the pork makes a delicious pork broth so it can be reserved and used for other purposes such as soup base when making Okinawa soba. While waiting for the pork to cool, prepare the salad vegetables. Tear the green lettuce and shred the cabbage. You can add other salad vegetables such as cucumbers or tomatoes. Arrange the vegetables on a serving plate. Slice the salted pork thinly then put it on top of the vegetables. If not using everything, keep the rest of the cooked salted pork in the fridge for a few days or on the freezer for several months. Serve the sliced salted pork with vegetables with a slice of lime.
[Name] Grilled Okinawa Salted Pork With Garlic and Herbs [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-05-02T05:07:00Z [Description] This is a recipe for grilled Okinawa salted pork with garlic and some mixed herbs. The salted pork already has a strong salty taste so there is no need to have it marinated. The garlic and herbs infuses a delicious and healthy taste to the pork. Try to use and add other herbs you have at home other the ones I've used in this recipe like rosemary, parsley, mints, dill or cilantro. To grill the salted pork, I've used a Japanese fish grill which is usually built in on a Japanese gas stove. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["150", "2", "1/2", "1/2", "1/2", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["salt pork", "garlic cloves", "dried thyme", "dried basil", "dried oregano", "ground black pepper", "eggplant", "carrot", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 572.6 [FatContent] 60.5 [SaturatedFatContent] 22.1 [CholesterolContent] 64.5 [SodiumContent] 1070.2 [CarbohydrateContent] 2.7 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Peel the garlic cloves then finely mince.", "In a small bowl, combine the garlic and dried herbs and black pepper then mix well until well-combined.", "Slice the salted pork with about 1-centimeter thickness then coat each slice with the mixed garlic and herbs.", "Cut the scallions into about 5-centimeter pieces. Slice the carrot into several pieces. For the eggplant, cut in half if its long then cut along its length about 2-3 slices depending on its thickness.", "Put the salted pork on a grill then cook until both sides are done. Grill the vegetables after the pork is cooked then you can serve." ]
[Name] Okinawa Soba Noodles [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2017-05-02T05:53:00Z [Description] One of the things you shouldn’t miss when you go to Okinawa, Japan is to try their soba. It’s a tasty noodle soup served with soft braised pork slices. Anyway, it’s really hard to miss it because soba shops are everywhere in the island. Different parts of pork can be used and the most common is the spare ribs or soki but for this recipe, I've made use of pork loins. I’ve made a simple recipe for Okinawa soba which you can do at home easily. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/Hfb3wU5wT2GnEDYQIAVE_P1250346.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "Japanese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["200", "400", "1/3", "3", "3", "1", "2", "5", "5", "5", "2"] [RecipeIngredientParts] ["pork", "brown sugar", "soy sauce", "salt", "pickled ginger", "green onions", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 833.7 [FatContent] 19.2 [SaturatedFatContent] 6.3 [CholesterolContent] 168.0 [SodiumContent] 3596.9 [CarbohydrateContent] 96.6 [FiberContent] 0.3 [SugarContent] 20.6 [ProteinContent] 72.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Before starting, leave the pork at room temperature for about 20 minutes.", "Put the pork in a pan then pour water just enough to cover the pork. Bring it to a boil then keep boiling for about 5 minutes then drain and discard the liquid.", "Pour 5 cups of water in a pot then add 1/3 cup of awamori. Add the pork then bring it to a boil. Once it boils, reduce the heat to low then simmer for at least an hour or until the pork becomes tender.", "Remove the pork and reserve the broth which will be used later. Slice the pork into several large pieces.", "Place the pork slices in a pot then add 1/2 cup of the reserved pork broth, 3 tablespoons of brown sugar, and 3 tablespoons of soysauce. Cook for 20 minutes using medium-low heat. Turn off the heat then set aside the pork.", "In a pot, pour 2 cups of the reserved pork broth then add 2 cups of dashi stock. Bring it to a boil then add 1 tablespoon of soy sauce and adjust taste with salt. This will be the soup for the soba.", "Cook the soba noodles according to the package's instruction.", "Drain the soba noodles then transfer it to a large serving bowl. Pour the soup then add a piece of fishcake and a slice or two of the braised pork. Add some red pickled ginger and chopped green onions as toppings. Serve while hot." ]
[Name] Biscuits and Gravy Casserole [AuthorId] 177443 [AuthorName] BecR2400 [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2017-05-02T05:56:00Z [Description] Found this recipe for Biscuits and Gravy Casserole on a blog and thought the idea sounds genius as we are biscuits and gravy kinda folks 'round here. Everyone raved. Would be a nice dish to make for Mother's Day brunch or for 'brinnner'. Note: there is a similar recipe on Pillsbury website, but uses a packet of gravy mix. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Savory", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "8", "3", NA, "1/4", "4", "2 1/2", "2", NA] [RecipeIngredientParts] ["pork sausage", "sweet onion", "eggs", "cheese", "sausage", "butter", "flour", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 943.1 [FatContent] 64.3 [SaturatedFatContent] 27.9 [CholesterolContent] 375.5 [SodiumContent] 1721.8 [CarbohydrateContent] 49.7 [FiberContent] 1.5 [SugarContent] 2.5 [ProteinContent] 40.5 [RecipeServings] nan [RecipeYield] 1 casserole [RecipeInstructions] Heat oven to 350 d F. Butter or spray with cooking spray a 13 x 9 inch (3 quart] glass baking dish. In a large (12-inch] skillet, cook sausage over medium-high heat 3 to 4 minutes, stirring occasionally, until browned and thoroughly cooked. Drain the cooked sausage on a paper towel. To the drippings in the skillet add the flour and butter, and slowly add the milk whisking all the while over medium-high heat until thickened. Stir in the beef base and season with salt and pepper (to taste]. Cut biscuits into @ 1-inch pieces and place in the bottom of buttered baking dish. Next spread cooked sausage crumbles, then some chopped onion. Now spread the shredded cheese. Whisk together the eggs and some salt and pepper, and pour over the cheese. Next, pour the gravy over everything and cover with foil. Bake for 45 minutes. Good garnished with chopped green onions.
[Name] Okinawa Stir-Fried Soba Noodles (Yakisoba) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-05-02T06:25:00Z [Description] This is a recipe for yakisoba or stir-fried Okinawa soba with bitter melon. What's good about this dish is that you can add any vegetables you have in the fridge. It's easy to make. I've made use of ground meat for this recipe but you can also use other slices of pork. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/wMtZ3e2TWCRT1UrXHZ5Q_P1250449.JPG" [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Japanese", "Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1/3", "1", "100", "1/2", "1/3", "2", "100", "50", "100", "1", "100", "1/4", "1/4", "2", "200", "5", "10", NA] [RecipeIngredientParts] ["bitter melon", "salt", "cabbage", "onion", "carrot", "bean sprouts", "tofu", "pork", "pepper", "salt", "pickled ginger", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 558.8 [FatContent] 14.1 [SaturatedFatContent] 2.9 [CholesterolContent] 42.0 [SodiumContent] 2290.3 [CarbohydrateContent] 82.4 [FiberContent] 2.5 [SugarContent] 4.3 [ProteinContent] 33.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Start by preparing the vegetables. Cut the bitter melon along its length then take the seeds then slice it thinly. Afterwards, soak it in water with a teaspoon of salt for about 30 minutes then drain before using. Soaking it in water with salt will lessen the bitter melon's bitterness. Cut the cabbage into large bite-sized pieces. Slice the onion thinly. For the carrot, slice it into flat thin strips. Soak the dried shiitake in water for about 20 minutes before using. Squeeze out the water then remove the hard stem part. Slice the head part into thin strips. You can also use fresh shiitake for this recipe. Cut the garlic chives into about 5-centimeter pieces then chop the green onions. Slice the tofu into small bite-sized pieces. Heat a pan using medium heat then add the vegetable oil. Stir fry the miso pork quickly as it is already cooked. You can also use normal pork for this recipe but you need to cook it thoroughly before adding other ingredients. Add the cabbage then stir-fry until it becomes soft. Next, add the bitter melon, onion, carrot and shiitake then stir-fry until the bitter melon is cooked. Add 1/4 teaspoon of salt, 1/4 teaspoon of pepper and 2 tablespoons of awamori then mix well. You can add more salt to adjust taste to your preference. Add the bean sprouts, atsuage, and garlic chives then stir fry for 1-2 minutes. Add the cooked soba noodles then mix well until all ingredients are well-combined. Place the yakisoba on a serving plate then garnish it with chopped green onions and red pickled ginger. You can drizzle a little bit of layu or chili oil if you prefer.
[Name] Okinawa Somen With Salted Pork and Kimchi [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-05-02T06:52:00Z [Description] This is a refreshing recipe that makes use of somen, salted pork and kimchi. This dish is very light but delicious. It's so easy and simple to make when you have leftover slated pork in the fridge. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/EpdYbVFATSDCU9cB9kW4_P1250592.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "Japanese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["200", "1", "100", "2", "1/4", "25", "200", "1/2", "1/2"] [RecipeIngredientParts] ["bean sprouts", "pork broth", "salt pork", "cucumber", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1222.9 [FatContent] 92.3 [SaturatedFatContent] 31.6 [CholesterolContent] 170.0 [SodiumContent] 1449.5 [CarbohydrateContent] 77.2 [FiberContent] 4.7 [SugarContent] 5.2 [ProteinContent] 21.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat a pan using medium heat then add half a tablespoon of sesame oil. Add the bean sprouts then stir-fry for about 2-3 minutes or until it is cooked. Add a little bit of salt and pepper. Chop the garlic chives into small pieces then slice the cucumber into thin strips. Slice the salted pork into thin pieces. Cook the somen noodles according to package's instruction. Drain then immediately rinse it with cold running water to stop the cooking process. Drain then toss half a tablespoon of sesame oil to prevent the noodles from sticking. Put the somen noodles in a deep plate. Top it with the garlic chives, cooked bean sprouts, kimchi, cucumber and the salted pork. Pour some of the pork broth reserved from making the salted pork. Top with some toasted sesame seeds before serving.
[Name] Slow Roasted Paprika Potatoes [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-05-02T07:35:00Z [Description] Make and share this Slow Roasted Paprika Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/MF3F4HAGSEKad1pVlNpA_paprikapotatoes-1s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/18/L0Lf6ymESdaWk9QeaDMt_gammon%20paprika%20pots%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/18/qwVy2y3XRUaAeXHTh951_paprikapotatoes-s.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein"] [RecipeIngredientQuantities] ["2", "3", "6", "1", "1/2", "1/2", "10"] [RecipeIngredientParts] ["potatoes", "butter", "garlic cloves", "paprika", "salt", "fresh ground black pepper", "spring onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.8 [FatContent] 17.8 [SaturatedFatContent] 11.1 [CholesterolContent] 45.8 [SodiumContent] 760.7 [CarbohydrateContent] 46.7 [FiberContent] 7.4 [SugarContent] 3.6 [ProteinContent] 6.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut the potatoes into 20mm cubes. Place the cubed potatoes, butter, garlic, paprika, salt and pepper in the bowl of the slow cooker and mix thoroughly. Chop up the white bulbs of the spring onions and mix into the bowl. Set the timer for 6 hours and start the cooking process. Chop up the green stems of the spring onions for garnish.
[Name] Super Juicy Pork Chops [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT14M [PrepTime] PT10M [TotalTime] PT24M [DatePublished] 2017-05-02T14:59:00Z [Description] Make and share this Super Juicy Pork Chops recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802755037/74mYx338QyCeIg2Xj81d_Super%20Juicy%20Pork%20Chops.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", "2"] [RecipeIngredientParts] "yellow mustard" [AggregatedRating] nan [ReviewCount] nan [Calories] 348.4 [FatContent] 18.6 [SaturatedFatContent] 6.0 [CholesterolContent] 137.3 [SodiumContent] 279.7 [CarbohydrateContent] 0.8 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 41.9 [RecipeServings] nan [RecipeYield] 6 [RecipeInstructions] Coat pork chops evenly with mustard. Sprinkle with Rub on both sides. Grill pork chops over medium heat 5 to 7 minutes per side or until desired doneness.
[Name] Watermelon Slush With Rose Water and Coconut Milk [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-05-02T16:39:00Z [Description] Make and share this Watermelon Slush With Rose Water and Coconut Milk recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA, "1", "1", "1/2", "1"] [RecipeIngredientParts] ["watermelon", "watermelon juice", "coconut milk", "rose water", "sugar", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.9 [FatContent] 12.2 [SaturatedFatContent] 10.7 [CholesterolContent] 0.0 [SodiumContent] 8.4 [CarbohydrateContent] 32.3 [FiberContent] 0.3 [SugarContent] 29.7 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] mix all ingredients with blender. serve in tall glasses.
[Name] Vegan Sweet Potato Biscuits [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2017-05-02T17:04:00Z [Description] Biscuits. One of my favorite childhood foods. I remember my Nana making them for breakfast, and my mom taking me to Popeyes on Saturday mornings to get them (yes, I loved Popeyes biscuits as a kid). And though I can’t stand Chick-fil-a, I used to go nuts for their chicken biscuit sandwiches for breakfast. But lord, don’t let any body tell you that you can’t have amazing comfort food or soul food as a vegan. It just ain’t true! These fluffy and buttery vegan sweet potato biscuits are destined to become a staple in my home. When I have kids these are going to grace our table on special Sunday mornings. This recipe is going to be passed down, I tell you. I’ve had over 20 people taste test these sweet potato soul biscuits at an event recently, and believe me when I say, you’re going to love these just as much as they did. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/21/hhpnjdJFTi35ZFO3FRiD_SweetPotatoBiscuits.jpg" [RecipeCategory] Vegan [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "1/3", "1", "1 1/2", "2", "1", "1/2 - 1", "5", "8"] [RecipeIngredientParts] ["mashed sweet potato", "soymilk", "milk", "apple cider vinegar", "whole wheat pastry flour", "sugar", "baking powder", "sea salt", "butter", "coconut oil", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.5 [FatContent] 7.1 [SaturatedFatContent] 4.2 [CholesterolContent] 17.0 [SodiumContent] 384.5 [CarbohydrateContent] 43.8 [FiberContent] 2.9 [SugarContent] 25.5 [ProteinContent] 3.5 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425° and line a baking sheet with parchment paper. Stir the sweet potato, vinegar, and non-dairy milk together in a bowl and set aside. Place the flour, sugar, baking powder, and sea salt in a food processor, and pulse to combine. Add the coconut oil or Earth Balance and pulse until you have a coarse meal. Add the sweet potato mixture and pulse a couple times to fully combine. Generously flour a clean work surface (your kitchen counter]. Transfer the dough onto the floured workspace. The dough will probably be fairly wet, so use the flour on the counter to help make it more manageable. Fold the dough over a couple of times, then pat the dough to about ½-inch thick. Cut the dough into biscuits using a biscuit cutter, a large cookie cutter (if you want fancy shapes], or a wide rimmed glass. Transfer the cut biscuits onto the baking sheet. Continue with remaining dough. Bake for 12 minutes. Enjoy immediately with melted Earth Balance, coconut oil, and/or Bee Free Honee or Sorghum syrup. Keep fresh in an air tight container for up to 3 days.
[Name] Roast Chicken Stuffed With Fruit [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2017-05-02T17:06:00Z [Description] Make and share this Roast Chicken Stuffed With Fruit recipe from Food.com. [Images] character(0) [RecipeCategory] Oven [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1"] [RecipeIngredientParts] ["roasting chicken", "raisins", "dried cherries", "orange blossom honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 572.6 [FatContent] 8.3 [SaturatedFatContent] 2.3 [CholesterolContent] 35.6 [SodiumContent] 45.2 [CarbohydrateContent] 124.9 [FiberContent] 5.0 [SugarContent] 108.0 [ProteinContent] 11.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] wash out cavity of chicken. stuff cavity with fruit. paint honey on skin. preheat oven to 400f. place chicken in heat baking dish. roast in 400f oven 1-1/2 hours baste often with the juice.
[Name] Strawberry Shortcake Roll [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT12M [PrepTime] PT45M [TotalTime] PT57M [DatePublished] 2017-05-02T17:41:00Z [Description] Make and share this Strawberry Shortcake Roll recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/03/3/hJeyxzGTEOq4juANcmkB_Strawberry%20Shortcake%20Roll.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/03/3/BuksyLjLTDmVh6Mv1IBW_Strawberry%20shortcake%20roll%20slice.JPG"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "3/4", "1", "3/4", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla", "flour", "salt", "baking powder", "strawberries", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.7 [FatContent] 25.0 [SaturatedFatContent] 14.5 [CholesterolContent] 174.5 [SodiumContent] 178.2 [CarbohydrateContent] 41.4 [FiberContent] 3.4 [SugarContent] 26.4 [ProteinContent] 6.6 [RecipeServings] 8.0 [RecipeYield] 1 roll [RecipeInstructions] ["Prepare jelly roll pan linin it with waxed paper or parchment paper, and butter the paper. This ensures it is easy to get the cake roll out of the pan. I just use a cookie sheet with edges, it doesnâ\200\231t have to be a jelly roll pan.", "Preheat the oven to 375, and separate the 4 eggs.", "Whip the 4 egg whites until stiff, then pour onto a plate and set aside. I always do the egg whites first, because then I donâ\200\231t have to wash out the mixer bowl.", "Put the 4 egg yolks in a mixer bowl with the sugar and beat until creamy. Add the vanilla and beat again.", "In a separate bowl combine the flour, salt and baking powder.", "Now fold the egg whites into the egg yolk mixture while sifting the flour over the top, stirring gently with a spatula.", "Spread evenly in the prepared pan and bake for 12 minutes, until it is light brown.", "Turn onto a towel dusted with powdered sugar, and roll up the long way inside the towel. This helps it keep its shape once it is filled.", "Once it has completely cooled inside the towel unroll the sponge cake, and spread with whipped cream and strawberries. Roll it back up and serve with more strawberries and cream." ]
[Name] Montreal Peppered Steak [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT16M [PrepTime] PT35M [TotalTime] PT51M [DatePublished] 2017-05-02T18:37:00Z [Description] Make and share this Montreal Peppered Steak recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802755037/V66FeDz1QPKmC1Omc6va_RX-McCormick_Montreal-Pepper-Steak_s4x3.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "4", "2"] [RecipeIngredientParts] ["olive oil", "soy sauce", "boneless beef sirloin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.3 [FatContent] 18.1 [SaturatedFatContent] 3.6 [CholesterolContent] 68.0 [SodiumContent] 566.5 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 26.0 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] Mix oil, soy sauce and Steak Seasoning in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade. Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness.
[Name] Spicy Teriyaki Grilled Wings [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-05-02T18:37:00Z [Description] Crispy chicken wings coated in a sweet and spicy 7 Spice Teriyaki marinade? Yeah, we’d eat that. Serve ‘em straight off the grill as a backyard barbecue appetizer or game day snack. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802755037/N7OfOxirRe4KgxpwwPWH_RX-McCormick_Spicy-Teriyaki-Wings_s4x3.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "3"] [RecipeIngredientParts] ["honey", "crushed red pepper flakes", "chicken wings"] [AggregatedRating] nan [ReviewCount] nan [Calories] 328.0 [FatContent] 21.8 [SaturatedFatContent] 6.1 [CholesterolContent] 104.9 [SodiumContent] 647.2 [CarbohydrateContent] 5.7 [FiberContent] 0.0 [SugarContent] 5.5 [ProteinContent] 25.8 [RecipeServings] nan [RecipeYield] 10 [RecipeInstructions] ["Mix honey, 2 tablespoons of Marinade and crushed red pepper in a large bowl. Set aside.", "Place chicken wings in large resealable plastic bag. Add remaining Marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from Marinade. Discard any remaining Marinade.", "Grill wings over medium heat 20 to 25 minutes or until cooked through, turning occasionally. Add wings to bowl with marinade mixture; toss to coat well. Sprinkle with additional crushed red pepper and sliced green onions before serving, if desired." ]
[Name] Roasted Garlic Grilled Vegetables [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-05-02T18:38:00Z [Description] Grilled vegetables are the "hottest" food of the summer! Grill Mates® Roasted Garlic & Herb Seasoning gives vegetables a robust flavor boost. Try different grilling techniques to make these veggies even more versatile. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802755037/pd2T4CmSsixE3pVFLzSZ_RX-McCormick_Roasted-Garlic-Grilled-Vegetables_s4x3.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["red onion", "green bell pepper", "red bell pepper", "yellow bell pepper", "mushroom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.7 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 5.1 [CarbohydrateContent] 6.6 [FiberContent] 1.2 [SugarContent] 2.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] Toss vegetables with oil and Seasoning in large bowl. Place vegetables in grill basket, grill rack or thread onto skewers. Grill over medium heat 12 to 15 minutes or until vegetables are tender, turning occasionally.
[Name] Beer Can Chicken [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2017-05-02T18:38:00Z [Description] Make and share this Beer Can Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802755037/x5GpRnfDQGCOTz1iyJUP_RX-McCormick_Beer-Can-Chicken-Grill_s4x3.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1"] [RecipeIngredientParts] ["whole chicken", "olive oil", "beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.8 [FatContent] 22.5 [SaturatedFatContent] 6.2 [CholesterolContent] 97.5 [SodiumContent] 92.3 [CarbohydrateContent] 1.3 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 23.1 [RecipeServings] nan [RecipeYield] 10 [RecipeInstructions] Prepare grill for indirect medium heat (350°F to 375°F]. Preheat grill by turning all burners to medium. Turn off burner(s] on one side of grill. Rub chicken with oil. Rub cavity with 1 tablespoon of the Chicken Seasoning. Sprinkle remaining Chicken Seasoning evenly over surface of chicken. Remove about 2 ounces beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down] and insert opened beer can into cavity. Stand chicken in upright position on unlit side of grill. Position legs to best support chicken (similar to a tripod]. Close lid. Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh]. Remove chicken from can before serving.
[Name] Baked Salmon [AuthorId] 2001057631 [AuthorName] jazgbl [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2017-05-02T18:58:00Z [Description] Make and share this Baked Salmon recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/28/Gw0OppNkTOLSECOK81hN_IMG_0561.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001057631/o1t2G2AXSpLki76KxRcj_20170502_021118.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "1/3", "1/4", "1/8"] [RecipeIngredientParts] ["salmon fillet", "lemon juice", "salt", "pepper", "mayonnaise", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.7 [FatContent] 10.1 [SaturatedFatContent] 1.9 [CholesterolContent] 104.6 [SodiumContent] 2494.8 [CarbohydrateContent] 3.3 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 47.0 [RecipeServings] 1.0 [RecipeYield] 1 Baked salmon [RecipeInstructions] Set oven to 400°F. Wash salmon fillet and dry with paper towel. Put salmon in baking dish (my mom uses glass]. On the meat side: spread a little lemon juice, salt, black pepper, mayonnaise, and chopped onion and then lemon juice, salt, and black pepper again. Flip and do the same for the skin side but put more mayo and chopped onion on that side. Bake for 45 min or until meat is thoroughly cooked.
[Name] Cabbage Pork and Pasta [AuthorId] 2001194784 [AuthorName] jws_51 [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2017-05-02T19:00:00Z [Description] A wonderful combination of delightful flavors combining pork and cabbage with onion, butter and olive oil. Your family will ask for it again and again. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001194784/jOk88zkhQS6GOJ2LzxHG_image.jpeg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "2", "32", "4", "2", "2", "16", "3/4", "16", "1/2", "8"] [RecipeIngredientParts] ["cabbage", "sweet onions", "olive oil", "sea salt", "fresh ground pepper", "fresh peas", "butter", "whole wheat pasta", "garlic powder", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 849.3 [FatContent] 47.1 [SaturatedFatContent] 20.7 [CholesterolContent] 165.3 [SodiumContent] 1202.6 [CarbohydrateContent] 66.2 [FiberContent] 2.6 [SugarContent] 3.8 [ProteinContent] 44.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In large skillet place 2 tablespoons of olive oil and fry pork-chops. After browning both sides cut off bone into quarter or half inch peices. Add onions cook for 3-4 minutes until brown, add some salt, pepper, and garlic powder to chops. Then add chicken broth and cabbage, butter and two tablespoons of olive oil. Cook 15 minutes or till soft. Then add peas and cook for 4 more minutes.", "In large pot bring 6 quarts of water to boil, add pasta of your choice to boiling water, cook to directions on box. Drain well and combine with cabbage, pork and onions, heat through in large pot and serve. Add more salt, pepper, and olive oil if desired." ]
[Name] Belarusian Babka [AuthorId] 2194917 [AuthorName] Silkster Hearts Food [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-05-02T19:01:00Z [Description] Make and share this Belarusian Babka recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "1", "2", "1", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["bacon", "potato", "onions", "flour", "salt", "black pepper", "egg", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.5 [FatContent] 41.4 [SaturatedFatContent] 20.7 [CholesterolContent] 133.2 [SodiumContent] 834.7 [CarbohydrateContent] 27.0 [FiberContent] 3.6 [SugarContent] 3.3 [ProteinContent] 9.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grate the potatoes if not already grated. Melt the bacon to release some of its fat. Add the onions and cook in the bacon fat until brown. Crack the egg and stir it and all the ingredients except the butter into a baking dish. Scatter pieces of butter on top. Bake at 375 F for 45 minutes. Serve hot with sour cream and greens.
[Name] Strawberry Balsamic Glaze [AuthorId] 1802565853 [AuthorName] GMRchef [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-05-02T19:02:00Z [Description] Make and share this Strawberry Balsamic Glaze recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1/2", "2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["shallot", "fresh strawberries", "Dijon mustard", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 23.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 9.9 [CarbohydrateContent] 3.8 [FiberContent] 0.1 [SugarContent] 3.1 [ProteinContent] 0.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Saute red onions in oil until soft. add strawberries to pan and sautee until tehy soften. Add vinegar and mustard. Bring to a boil. Reduce heat and simmer, reducing to syrup consistency, mashing strawberries.
[Name] Honey Balsamic Salmon Skillet for Two [AuthorId] 1800068351 [AuthorName] Karen E. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-05-03T00:15:00Z [Description] Whether you’re a pro at turning out beautiful salmon dinners, or this is your first try, this gorgeous pan-seared salmon drizzled with tangy honey-balsamic sauce is guaranteed to earn you major bragging rights. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/8", "1", "2", "2", "2", "2"] [RecipeIngredientParts] ["butter", "salmon fillets", "salt", "ground pepper", "garlic clove", "Dijon mustard", "honey", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 497.8 [FatContent] 20.0 [SaturatedFatContent] 6.2 [CholesterolContent] 161.6 [SodiumContent] 641.8 [CarbohydrateContent] 9.7 [FiberContent] 0.4 [SugarContent] 8.3 [ProteinContent] 65.8 [RecipeServings] 2.0 [RecipeYield] 2 filets [RecipeInstructions] In 10-inch nonstick skillet, heat butter over medium heat until foaming. Season salmon with salt and pepper. Add salmon to skillet; cook 8 to 10 minutes, turning once, until fish flakes easily. Reduce heat to low; add garlic, balsamic vinegar, mustard and honey to skillet. Stir to combine; cook about 1 minute or until sauce thickens slightly. Remove salmon to serving plate, and spoon sauce over top. Garnish with green onions.
[Name] Oven Roasted Barbeque Potatoes [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2017-05-03T00:55:00Z [Description] Make and share this Oven Roasted Barbeque Potatoes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802755037/y9TuEBwRQ7mZSM2Ve1AY_RX-McCormick_Oven-Roasted-Barbecue-Potatoes_s4x3.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 - 1 1/2"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 149.2 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 30.6 [CarbohydrateContent] 27.1 [FiberContent] 2.9 [SugarContent] 2.2 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Barbeque Seasoning; toss until evenly coated. Spread potatoes in single layer on foil-lined 15x10x1 inch baking pan coated with no stick cooking spray. Bake 40 minutes or until potatoes are tender and browned, stirring halfway through cook time.
[Name] Universal Pesto Recipe [AuthorId] 1800068351 [AuthorName] Karen E. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-05-03T00:57:00Z [Description] This recipe, and the following description, are from Real Simple. Here’s the thing about pesto: you can use any combination of green things, nuts, and hard cheese to make it—just be sure to stick to this formula so you’re combining ingredients in the right ratio. Pine nuts, for example, are traditional but can be pricey. Try walnuts or a combo of odd nuts you have on hand. We wanted to bring you the best recipe for pesto that exists, so we tested out several steps that are common in pesto recipes, including toasting the nuts and blanching the greens. Toasting the nuts wasn’t worth it: we couldn’t distinguish pesto with toasted nuts from pesto with untoasted nuts. However, blanching the greens not only turned the pesto a vibrant green color but also prevented it from ever turning brown—even after it was frozen. [Images] character(0) [RecipeCategory] Spinach [Keywords] ["Cheese", "Greens", "Vegetable", "Nuts", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "8", "1/2", "3", "1 1/2", "2"] [RecipeIngredientParts] ["kosher salt", "basil", "spinach", "sunflower seeds", "garlic cloves", "olive oil", "hard cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.4 [FatContent] 36.1 [SaturatedFatContent] 5.0 [CholesterolContent] 0.0 [SodiumContent] 1443.3 [CarbohydrateContent] 3.0 [FiberContent] 1.2 [SugarContent] 0.4 [ProteinContent] 2.3 [RecipeServings] 10.0 [RecipeYield] 4 cups [RecipeInstructions] Drizzle in oil with the machine running and process until smooth, scraping down sides of bowl as necessary. Add cheese and pulse to combine. Store in the refrigerator in an airtight container for up to 1 week, or transfer to resealable plastic bags and freeze for up to 4 months; thaw in refrigerator overnight. Toss with pasta, spread on sandwiches, or stir into yogurt to make a quick dip. Bring a large pot of salted water to a boil. Fill a large bowl with ice water and set nearby. Add herbs to boiling water and cook until bright green, about 10 seconds. Transfer to ice bath with a slotted spoon. When cool, drain and squeeze dry. Combine herbs, nuts or seeds, garlic, and 2 teaspoons salt in a food processor; process until very finely minced. Add cheese and pulse to combine. Store in the refrigerator in an airtight container for up to 1 week, or transfer to resealable plastic bags and freeze for up to 4 months; thaw in refrigerator overnight. Toss with pasta, spread on sandwiches, or stir into yogurt to make a quick dip.
[Name] Beach Tea [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2017-05-03T10:34:00Z [Description] Make and share this Beach Tea recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/35/zAYMBRrMSiHBiHp75gvM_IMG_0865.JPG" [RecipeCategory] Beverages [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "6", "1/3", "2", "1 1/2", "1 1/2", "6"] [RecipeIngredientParts] ["orange", "water", "sugar", "honey", "tea bags"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.7 [CarbohydrateContent] 17.0 [FiberContent] 0.4 [SugarContent] 15.2 [ProteinContent] 0.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Thinly slice the orange. Combine the orange, water, sugar, honey, and juices in the slow cooker. Cover and heat on a low setting for 2-3 hours. Half an hour before serving, add the tea bags for 10 minutes, then remove and discard the tea bags. **You can adjust sweetness to taste with more sugar or honey.
[Name] American Football Barbecue Sandwiches [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2017-05-03T10:45:00Z [Description] Make and share this American Football Barbecue Sandwiches recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/36/MEKUQiCQTZOAzpQ7RjqD_IMG_0790.JPG" [RecipeCategory] Roast Beef [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/3", "2", "1", "12", "8"] [RecipeIngredientParts] ["ketchup", "tomato sauce", "brewed coffee", "onion", "dark brown sugar", "soy sauce", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 518.1 [FatContent] 17.6 [SaturatedFatContent] 8.6 [CholesterolContent] 119.7 [SodiumContent] 1499.3 [CarbohydrateContent] 50.0 [FiberContent] 2.0 [SugarContent] 27.5 [ProteinContent] 42.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Use a 6 quart slow cooker. Put the roast into the insert. In a bowl, mix together the ketchup, tomato sauce, coffee, onion, sugar, soy sauce and relish. Pour over roast. Cover and cook on low for 8-10 hours or until the meat shreds easily with a fork. Taste and adjust seasoning with salt and pepper. Shred completely and serve in the buns, topped with slices of cheese.
[Name] Basic Coffee Creamer + Spiced Vanilla Coffee Creamer [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-05-03T13:35:00Z [Description] This coffee creamer is delicious! It uses only 2 ingredients and provides the perfect base for any flavors you can dream up! Included is a recipe for Spiced Vanilla creamer. It's sweet, spicy, rich and addictive. [Note: to add flavoring to a Basic Creamer you made ahead, combine your base and flavorings in a small pot, bring to a light simmer, remove from heat, cover and let steep for 1 hour before straining. Then you can use or refrigerate your flavored creamer. This recipe is from Food 52 site and credits Tiffany. And I love that it's simple but does not use that sweet condensed milk [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/03/1/lJSHXfgKQ4e43AwuywyN_Cremora.JPG" [RecipeCategory] < 15 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1", "1/4", "1", "1/4", "1/2", "1", "1/8"] [RecipeIngredientParts] ["half-and-half cream", "heavy cream", "half-and-half cream", "heavy cream", "vanilla bean", "cinnamon stick", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 31.5 [FatContent] 2.8 [SaturatedFatContent] 1.7 [CholesterolContent] 8.9 [SodiumContent] 9.9 [CarbohydrateContent] 1.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.7 [RecipeServings] 20.0 [RecipeYield] 1 cup [RecipeInstructions] Basic Creamer: Combine the sugar and cream in a small pot. Bring to a light simmer and then reduce heat to low, stirring for 2 minutes until the sugar has dissolved. Remove from heat and strain the creamer into a jar or storage container. You can use it as is or store it and add flavors later. The creamer will last up to 2 weeks in the refrigerator if stored properly. Vanilla Creamer: Combine cream, sugar, cinnamon stick and cayenne pepper in a small pot. Split your vanilla bean and scrape the seeds into the pot, then add the bean. Bring to a light simmer and then reduce heat to low, stirring for 2 minutes until the sugar has dissolved. Remove from heat, cover the pot and let the vanilla bean and cinnamon steep for 1 hour. Strain your creamer through a fine mesh sieve into a jar or storage container and use immediately or refrigerate.
[Name] Smoked Potatoes [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2017-05-03T17:02:00Z [Description] Make and share this Smoked Potatoes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/38/JdlHIHYQkyp08H5u4ySw_IMG_0561.JPG" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "2", "2", "2"] [RecipeIngredientParts] ["russet potatoes", "butter", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 190.9 [FatContent] 3.1 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 619.6 [CarbohydrateContent] 37.6 [FiberContent] 4.8 [SugarContent] 1.7 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] 8 potatoes [RecipeInstructions] Preheat smoker to 225. Rinse and dry potatoes. Prick on all sides with a fork. Combine butter, salt, and pepper in a bowl. Rub onto potatoes. Smoke for 1 to 2 hours, depending on how large the potatoes are. Potatoes can be smoked alongside whatever meat you are smoking. Potatoes are done when they can be pierced easily to the center.
[Name] Smoked Burger [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2017-05-03T17:16:00Z [Description] Make and share this Smoked Burger recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2"] [RecipeIngredientParts] "ground beef" [AggregatedRating] nan [ReviewCount] nan [Calories] 332.7 [FatContent] 22.7 [SaturatedFatContent] 8.9 [CholesterolContent] 102.8 [SodiumContent] 143.0 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 1.3 [ProteinContent] 28.1 [RecipeServings] 6.0 [RecipeYield] 6 burgers [RecipeInstructions] Preheat smoker to 225. Use your water tray if you have one. Form beef into 6 patties. Aim for 1/2\" to 3/4\" thickness. Sprinkle rub onto both sides of the patties. Smoke for about 90 minutes. Use a strong-flavored wood (mesquite, oak, walnut, etc]. Meat is done when internal temperature reaches 160.
[Name] S'mores Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT30M [PrepTime] PT4H [TotalTime] PT4H30M [DatePublished] 2017-05-03T18:14:00Z [Description] Make and share this S'mores Creme Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "Low Protein" [RecipeIngredientQuantities] ["1 1/2", "2 1/2", "4", "3", "1", "4", "1", "1"] [RecipeIngredientParts] ["heavy cream", "bittersweet chocolate", "sugar", "vanilla extract", "graham crackers", "marshmallow cream", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 644.8 [FatContent] 41.7 [SaturatedFatContent] 24.4 [CholesterolContent] 288.3 [SodiumContent] 122.0 [CarbohydrateContent] 65.0 [FiberContent] 1.4 [SugarContent] 38.6 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Preheat oven to 350.", "Heat cream to just below boiling. Remove from heat, add chocolate and stir until melted. Then add vanilla extract.", "Meanwhile, cream together eggs yolks and sugar. Try not to incorporate any air into the mixture. I use a fork for this.", "Slowly pour the cream into the eggs, mixing constantly (try not to incorporate any air]. You have to go slow enough that the hot cream doesn't cook the eggs.", "Divide mixture between 4 ramekins. Place in a baking pan and fill the pan with water until it is halfway up the sides of the ramekins. Don't splash any water into the custard!", "Carefully place the pan into the oven and bake about half an hour, until the custard is set but still jiggly in the center.", "Remove from custards from the pan and allow to cool to room temperature. Then wrap with plastic wrap and chill in the refrigerator for a couple hours (they will keep this way for several days].", "Just before eating, coarsely break the graham crackers and sprinkle on top of the custards. Then top with the marshmallow cream (or mini marshmallows]. Use a kitchen torch to caramelize the marshmallow, then drizzle with a little of the melted chocolate." ]
[Name] 15 Bean and Ham Soup [AuthorId] 447199 [AuthorName] Faux Chef Lael [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-05-03T20:16:00Z [Description] This delicious soup is an upgrade to your typical pot of beans. It punches up the flavor with 15 types of beans, smoky ham, and layers of unique ingredients that will warm your soul on a chilly night. Serve it with homemade cornbread for a hearty, healthy, low fat, protein packed dinner. If you're family likes mildly spicy foods, try Hurst Cajun 15 Bean Blend for this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/447199/jqwopcbBQKGZ1VDDSvcR_Slow-Cooker-Ham-and-Bean-Soup-Culinary-Hill-6-660x660.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2 1/2", "1", "5", "3", "1", "10", "3", "2", "3", "2", "1", "1", "1", "1", "1", "2", "3"] [RecipeIngredientParts] ["ham bone", "ham", "bacon bits", "carrots", "celery & leaves", "onion", "chicken broth", "bay leaves", "Worcestershire sauce", "liquid smoke", "Dijon mustard", "chili powder", "dried parsley", "ground rosemary", "black pepper", "tomatoes and green chilies", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 227.4 [FatContent] 9.1 [SaturatedFatContent] 2.8 [CholesterolContent] 34.0 [SodiumContent] 2347.2 [CarbohydrateContent] 14.7 [FiberContent] 2.8 [SugarContent] 6.2 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Notes before you begin: Sort through your beans carefully and discard any small stones or debris, and any damaged beans. Rinse the beans with cool water. You have two options for preparing your beans before you cook them. You can either 1] soak them overnight in cold water, or 2] cover the beans with water, bring to a boil for 5 minutes, then turn off the heat, cover the beans and let rest for 70 minutes in the hot water. Drain the beans and add them to a large stock pot. Now your beans are ready to use. To your stock pot and beans, add the ham bone, chopped ham, bacon bits, half the onion, half the celery, half the carrots, and enough broth to cover 2 inches over the beans. Season with Worcestershire sauce, Liquid Smoke, Dijon mustard, chili powder, bay leaves, pepper, parsley, rosemary. Simmer uncovered over low heat, stirring occasionally, for about 2.5 hours. Add more chicken broth as needed to keep beans covered. Remove the ham bone. Add diced tomatoes and chillies, vegetable juice, and remaining vegetables. Continue to simmer for 1 hour. Add more broth as needed. Add the seasoning packet that came with the dry beans. Add lemon juice. Add salt and pepper to taste. Simmer for 30 minutes while you make cornbread, rice, or other side dishes. Remove bay leaves before serving. TIPS: It is important that you don't add acidic ingredients such as tomatoes or lemon juice until the end of the cooking process as noted above. Acid tends to affect cooking times and can make beans tough and chewy. Beans contain a natural sugar called Riffanose that is not digestible by the human body and can cause excess gas. One way to cut down on the gas is to cook a large, peeled potato with your beans for at least one hour. I cut the potato in half and add it during the first hour of cooking. Be sure to take it out and discard it. Eating it can make you sick to your stomach, as the potato absorbs a large percentage of the Riffanose. Finally, it's important to note that it takes several hours for the flavor of this soup to properly develop, so resist the urge to taste it until the last 30 minutes. Definitely do not add salt until the end because it tends to get saltier as the broth cooks out. If you find it to be too salty, add hot water. As with any soup or stew, the flavor is best the next day, so feel free to make ahead. This soup can be made in the crock pot, using a full 8 hours cooking time. It freezes well.

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